PORK LOIN WITH SPINACH-BACON STUFFING
• 2- pound pork loin roast
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 of a 10-ounce frozen chopped spinach, thawed, well drained
• 6 slices bacon, cooked well done, drained and crumbled
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon Dijon-style mustard
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon pepper
Butterfly pork loin by cutting roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to 8x8-inch rectangle.
Meanwhile, cook onion and garlic in hot oil until tender; remove from heat.
Press well-drained spinach between several sheets of paper towels to remove moisture.
Add to onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper. Mix well.
Spread spinach mixture on pork rectangle. Roll up into a spiral. Tie with kitchen string to secure.
Place pork in shallow pan and roast in a 350 degree F. oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove from oven, let rest 5 minutes.
Slice to serve, removing string.
Want to impress your guests? Serve this smoky stuffed loin for your next gathering.
Calories 270 calories; Protein 33 grams; Fat 13 grams; Sodium 272 milligrams; Cholesterol 83 milligrams; Saturated Fat 4 grams; Carbohydrates 3 grams; Fiber 1 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com