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Mushroom and Spinach Stuffed Pork Loin

Mushroom and Spinach Stuffed Pork Loin

Scott Duncan
A Sunday Roast Worthy of Company
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4 people

Ingredients
  

  • 1 ¼ - 1 ½ lb boneless pork loin
  • 4 oz. mushrooms, chopped
  • 1 small shallot, chopped (about 2 T)
  • 1 garlic clove, crushed
  • 1 t dried thyme
  • 4 oz frozen spinach, thawed and drained
  • 1/8 t ground nutmeg
  • 5 T olive oil, divided
  • 2 T Dijon mustard
  • Salt & pepper to taste
  • 4 pcs butcher’s twine, approx. 18” each

Pan Sauce

  • Drippings from pork loin
  • 3 T flour
  • 1 shallot minced
  • 1 C white wine
  • 2 C chicken stock
  • Salt & pepper to taste
  • 1 T butter chilled

Instructions
 

To butterfly pork loin

  • Lay pork loin flat with cut end facing you.
  • Using a sharp knife, slice pork loin horizontally from the left or right side.
  • Cut approximately ¾ of the way through, being careful not to cut the loin into two pieces.
  • Open pork loin and place cut side up.
  • Then butterfly each ‘wing’ of the pork loin, beginning in the middle and cutting ¾ of the way through each side.
  • Open each side so you have a total of four ‘wings’ spread across as a single piece of meat.
  • Set aside while you prepare the stuffing.

To make stuffing

  • Preheat large, oven-safe sauté pan over medium high heat.
  • Place mushrooms, shallot, garlic, thyme, 2 T olive oil, salt & pepper (to taste) into the bowl of a food processor.
  • Pulse until finely chopped, but not pureed.
  • Transfer to preheated pan and sauté with an additional tablespoon of olive oil until most of the moisture has evaporated, about 5-7 minutes.
  • Once most of the moisture has evaporated, add spinach and nutmeg to sauté pan and heat through (2-3 minutes).
  • Set stuffing aside to cool.

To assemble pork loin

  • Preheat oven to 400 degrees F.
  • Preheat same sauté pan over high heat.
  • Salt & pepper inside of pork loin.
  • Spread Dijon mustard evenly over cut side of pork loin.
  • Add stuffing mixture and spread evenly over inside of pork loin.
  • Beginning with outside end, roll pork loin up.
  • Secure with butcher’s twine.
  • Sprinkle exterior of roll with salt & pepper.
  • Add olive oil to preheated sauté pan and sear all sides of pork loin in pan, 2-3 minutes per side.
  • Once all sides of pork loin are seared, transfer sauté pan with pork to preheated oven.
  • Roast until internal temperature reaches 145 (20-30 minutes).
  • Remove pan from oven, and remove pork loin from pan.
  • Tent pork loin with foil and let rest for 10-15 minutes.
  • While pork is resting, use sauté pan and pork drippings to create pan sauce

Pan Sauce

  • Place sauté pan with drippings over medium heat.
  • When drippings are heated, add shallots and sauté for 2-3 minutes, until translucent.
  • Whisk in flour and let cook through for 1-2 minutes.
  • Whisk in white wine, deglazing the bottom of the pan as you whisk.
  • Add chicken stock and bring to a simmer.
  • Salt & pepper to taste.
  • Let simmer for 3-5 minutes, whisking continually.
  • Just before serving, whisk in chilled butter to gloss the sauce.

To serve

  • Slice pork loin into 4 equal pieces, revealing pinwheel pattern.
  • Serve over mashed potatoes, herbed rice or cous cous.
  • Top with 2-3 T of pan sauce.
Keyword mushrooms, pork loin, spinach