Peep's Stuffed Pork Loin

• 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)

1. Preheat oven to 350°F
2. Sauté mushrooms and onions in butter and oil till soft.
3. Add spinach and mix well.
4. Season to taste.
5. Cool mixture till can be handled without burning yourself.
6. Spread butterflied pork loin with mixture to an inch from end.
7. Roll pork jelly roll style and tie with butcher twine every inch to insure filling stays in.
8. Season on all sides.
9. Sear on all sides in heavy oven safe pan (I use my cast iron pan).
10. Place pan in oven and roast till internal temp is 145°F.
11. Remove to platter and allow to rest 5 minutes.
12. Remove twine and slice.
    

Nancy-MD said:

Oh yummy Peep!

I make a stuffed pork loin with a herbed bread cube/diced apple stuffing but yours looks really good and probably a lot healthier!

Thanks for sharing and great picture!

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Sass Muffin said:

I could gobble that plate up RIGHT NOW!
That's a gorgeous creation Peeps!

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MexicoKaren said:

Peeps, that looks SO good. Do you mix the seasonings you listed and rub them on the outside before you sear it? When I am doing porchetta, I rub the seasoning all over the pork, both sides, before I roll it up. Do you think that would work here?

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