Stuffed Pork Loin
An impressive dish for dinner parties, holidays, special occasions, filled
with prosciutto, cheese, veggies, then seared and oven-roasted to perfection.
Ing 1 1/2 lbs pork loin 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon pepper 2 ounces prosciutto sliced 2 ounces baby spinach 3 ounces mozzarella sliced 1 1/2 ounces roasted red peppers 2 tablespoons olive oil
Instructions Preheat 400F oven. Discard the silver skin from the pork loin. Butterfly the pork by cutting a slit down the loin lengthwise and opening the meat flat, like a book. Cover it with plastic wrap and lightly pound it to get an even thickness. Cover the pork loin with a single layer of prosciutto slices, followed by a layer of baby spinach. Top it with mozzarella cheese and roasted red peppers. Roll the pork loin tightly and secure the seams with toothpicks and tie the meat with meat twine.
Heat the oil in an iron skillet over medium-high heat until it starts smoking. Sear the meat from all sides until it gets a nice brown color. Place the skillet in an oven and cook for 15-20 min. Leave the meat to rest after cooking for 5 minutes, then slice and serve.
TO STORE: Allow the cooked meat to cool to room temperature before wrapping it tightly in plastic wrap or foil. Keep the wrapped pork in an airtight container in the fridge for up to 4 days.
TO FREEZE: Let it cool, then wrap the meat in a layer of plastic or foil. Place it in a freezer-safe bag or container and freeze for up to 4 months. REHEAT: Warm the pork loin in a 135°C/275°F oven until the internal temperature reaches 74°C/165°F.