| This recipe is liked by 0 person(s). |
Stuffed Pork Lion
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients 1/4 cup butter | |
| 1 | onion, finely chopped |
| 3 cloves | garlic, minced |
| 1 (10-ounce) package | frozen chopped spinach, thawed and squeezed dry |
| 1 (12-ounce) package | bacon, cooked and crumbled |
| 1 (5-ounce) package | grated Parmesan cheese |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground red pepper |
| 1 (5-pound) | pork loin roast, trimmed |
Instructions In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 5 minutes, stirring frequently, or until tender. Stir in spinach; cook for 3 minutes. Add bacon, Parmesan, salt, and pepper, stirring until cheese is melted; set aside.
Butterfly pork loin by making a lengthwise cut down bottom third of 1 flat side, cutting to within 1 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open pork loin, and flatten to 1/2 inch thickness, using a meat mallet. Trim uneven edges to make a clean rectangle.
Spread spinach mixture over loin, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with long side. Tie at 2-inch intervals with heavy butcher’s twine.
Preheat oven to 475˚.
Place pork loin on a lightly greased rack in a shallow roasting pan. Bake for 20 minutes. Reduce heat to 325˚; cover, and bake for 30 to 40 minutes, or until a meat thermometer inserted in thickest portion reaches 155˚. Let stand for 10 minutes before slicing.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe