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

Serves 6 to 8
Time 1 hr 30 min
A roasted pork loin filled with tender spinach, earthy mushrooms and rich pine nuts makes a lovely dinner for guests. Pair with a simple side of whole wheat pasta or roasted root vegetables. To simplify the preparation, ask your butcher to butterfly the pork loin roast for you.
Ingredients
  • 1/4 cup extra-virgin olive oil, divided, plus more for the pan
  • 1 clove garlic, finely chopped
  • 1/4 pound cremini mushrooms, sliced
  • 1/4 pound shiitake mushrooms, stemmed and sliced
  • 1 (5.0-ounce) package baby spinach
  • 3/4 teaspoon coarse sea salt divided
  • 1/2 cup pine nuts, toasted
  • 1 (2.0-pound) center-cut boneless pork loin roast, butterflied
  • 1/2 teaspoon ground black pepper, divided
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Method

Heat 2 tablespoons of the oil in a large skillet over medium heat.

Add garlic and stir until fragrant, about 30 seconds.

Add mushrooms and cook, stirring, 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 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and stir in pine nuts. Remove from heat and let cool.

Preheat the oven to 350°F. Season pork all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Spread cooled spinach-mushroom mixture evenly over pork, leaving a border around the edges.

Roll up or fold in half like a book and tie pork at 1-inch intervals with kitchen twine.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add pork, seam side down, and brown for 3 to 4 minutes, then brown the remaining sides and ends.

Transfer pork to a roasting pan and roast until an instant-read thermometer inserted into thickest part reads 150°F, 1 to 1 1/4 hours. Let pork rest for 10 minutes, then cut into thick slices and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup extra-virgin olive oil, divided, plus more for the pan
  • 1 clove garlic, finely chopped
  • 1/4 pound cremini mushrooms, sliced
  • 1/4 pound shiitake mushrooms, stemmed and sliced
  • 1 (5.0-ounce) package baby spinach
  • 3/4 teaspoon coarse sea salt divided
  • 1/2 cup pine nuts, toasted
  • 1 (2.0-pound) center-cut boneless pork loin roast, butterflied
  • 1/2 teaspoon ground black pepper, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.