Peep's Stuffed Pork Loin Roast
Serving suggestion: Rosemary roasted red potatoes, pan gravy and Brussels sprouts.
- Boneless pork loin roast (butterflied)
- Mushroom caps - chopped small
- Onion - chopped small
- Chopped Spinach - fresh (steamed) or frozen (thawed) - squeeze dry
- Butter
- Olive oil
- Granulated Garlic powder
- Onion powder
- Goya Adobo seasoning
- Accent (or MSG) - optional
- Ground Sea Salt
- Ground peppercorn blend
- Ground Hot red pepper flakes
- Cayenne
- Hungarian hot Paprika
- Dry thyme
- Dry rosemary
- Butcher twine (or other fasteners)
- Preheat oven to 350°F
- Sauté mushrooms and onions in butter and oil till soft.
- Add spinach and mix well.
- Season to taste.
- Cool mixture till can be handled without burning yourself.
- Spread butterflied pork loin with mixture to an inch from end.
- Roll pork jelly roll style and tie with butcher twine every inch to insure filling stays in.
- Season on all sides.
- Sear on all sides in heavy oven safe pan (I use my cast iron pan).
- Place pan in oven and roast till internal temp is 145°F.
- Remove to platter and allow to rest 5 minutes.
- Remove twine and slice.
Serving suggestion: Rosemary roasted red potatoes, pan gravy and Brussels sprouts.
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