I made this for the weekend because I wanted something special to serve to my family. We’ve been having chicken and beef a lot for the past two weeks, and I knew they missed pork. I found this recipe over at Cooking On The Weekends site. They have more recipes you can try for your own families. Anyway, this stuffed pork loin has the most amazing flavors on it. You will never look at pork loin the same way again after tasting this savory dish.
See what our friends from Cooking On The Weekends have to say about this recipe:
“Salami-Provolone-Stuffed Pork Loin Recipe With Roasted Red Pepper and Spinach is a show stopping main course that’s full with delicious flavors, and it’s a lovely centerpiece on a holiday table.”
It looks good too, which is why it can be perfect to serve during formal dinners. Aesthetically speaking, you will never disappoint people with this. And of course- the taste is not even debatable… it’s simply fantastic!
Ingredients
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped, fresh oregano, washed and dried
- 2 teaspoons McCormick dried thyme
- 1¼ teaspoon sea salt
- 1¼ teaspoon McCormick freshly ground black pepper
- ¼ cup Bertolli extra virgin olive oil
- 1 (2 to 2¼-pound) center-cut Tyson boneless pork loin roast
- 4 ounces Hormel thinly sliced salami
- 1 cup loosely packed Green Giant spinach leaves, washed, dried & stems removed
- 4 ounces Sargento thinly sliced provolone
- ¼ cup Roland roughly chopped roasted red pepper
Instructions
- In a small bowl, combine the garlic, oregano, thyme, salt, pepper and olive oil. Set aside.
- If your pork loin came tied, remove the twine. Then on a clean, dry surface, use a boning knife to trim the pork of some of the excess fat — Sara recommends leaving about ¼-inch, if possible. Next, use a Chef’s knife to butterfly the pork loin in a roll cut.
- Sprinkle the butterflied pork very lightly with water, and then place a piece of plastic wrap on top. Use a smooth meat pounder or the bottom of your smallest sauté pan to pound the pork until it’s ½ to 1-inch thick.
- Mix the marinade and pour about half of it in the bottom of a 9 X 13-inch baking dish. Place the butterflied, pounded pork on top, and then drizzle the rest of the marinade over it. Use your hands to rub the marinade into the pork, being sure it’s completely coated on both sides. Cover with plastic wrap and place in the refrigerator overnight.
- Preheat the oven to 450 degrees F and remove the pork from the fridge.
- Place the pork, fat side down (cut side up), on a clean, dry surface, with the short end facing you. Arrange the salami in an even layer, leaving about a 1-inch border at the short end furthest from you. Add the spinach in an even layer, followed by the provolone slices, and topped with the peppers. (See pictures above the recipe.)
- Now, starting with the end closest to you, roll up the pork, as tightly as possible. With the seam side down, use butcher’s twine to tie the pork.
- Return the now stuffed pork to the baking dish and place it in the 450 degree F oven and roast for 15 minutes. Then reduce the heat to 325 degrees F, and roast until the internal temperature is 140 degrees F, about 20 minutes.
- Remove from the oven and let it rest, covered loosely with foil, for at least 25 minutes, before slicing.
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Quick Tip: Serve with vegetables on the side.
Thanks again to Cooking On The Weekends for this amazing recipe.
