Roasted Pork Loin Stuffed with Baby Spinach, Mushrooms and Pine Nuts

Serves 6 to 8

A roasted pork loin filled with tender spinach, earthy mushrooms and rich nuts makes a lovely dinner for a table of guests. Pair with a simple side of pasta or roasted root vegetables. To simplify the process, ask your butcher to butterfly the pork loin roast for you.

  • 1/4 cup extra virgin olive oil, divided
  • 1 clove garlic, finely chopped
  • 1/4 pound cremini mushrooms, sliced
  • 1/4 pound shiitake mushrooms, stemmed and sliced
  • 1 (5-ounce) package baby spinach
  • Salt and pepper, to taste
  • 1/2 cup pine nuts, toasted
  • 1 (2-pound) center-cut boneless pork loin roast, butterflied
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In a large skillet, heat 2 tablespoons of the oil over medium heat. Add garlic and stir until fragrant, about 30 seconds. Stir in mushrooms and cook until they start to brown and release their liquid, 3 to 5 minutes. Add spinach and cook until just wilted, 2 to 3 minutes. Season with salt and pepper. Stir in pine nuts and remove from heat to let cool.

Preheat oven to 350°F. Unroll pork loin with one of the long sides closest to you and season all over with salt and pepper. Spread cooled spinach-mushroom mixture over pork. Starting with long side nearest you, roll up the loin into a cylinder and tie at 1-inch intervals with kitchen twine.

In large skillet, heat remaining 2 tablespoons oil over medium high heat. Add pork, seam side down, and brown, 3 to 4 minutes. Continue browning on all sides of pork, making sure to brown the ends, too.

Transfer pork to a roasting pan and roast until a thermometer inserted in the center of the pork reads 155°F, 1 to 1 1/4 hours. Remove from oven and let pork rest at room temperature for 10 minutes. Cut pork into thick slices and serve.

Nutritional Info: 
Per Serving:360 calories (180 from fat), 20g total fat, 3.5g saturated fat, 80mg cholesterol, 460mg sodium, 17g carbohydrate (3g dietary fiber, 4g sugar), 31g protein
Special Diets: 

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