Main dishes
Spinach and walnut stuffed pork loin
Butterflied pork loin rolled with spinach, Parmesan and walnuts, tied and roasted. Rest before slicing for tidy spirals.
- Total time
- 125 min
- Servings
- 8
- Difficulty
- Intermediate
- Cuisine
- Home-style
Ingredients
Method
Butterfly the pork
Heat oven to 180°C (350°F). Pat pork dry and cut lengthwise like a book without cutting through, opening into an even sheet. Season inside.
Make the filling
Pulse spinach, Parmesan, walnuts, mustard, garlic and half the oil into a coarse paste. Do not add water.
Roll and tie
Spread filling over pork, leaving a 2 cm border. Roll from the long side and tie with twine every 4 cm. Rub outside with remaining oil, salt and pepper.
Roast and check
Set in a roasting pan and cook about 75–90 minutes depending on thickness, until a thermometer in the center of the stuffing reads 74°C (165°F). Tent with foil if browning too quickly.
Rest and serve
Rest 15 minutes, remove twine and cut into eight portions. Spoon over the pan juices.
The step photos are illustrative.
Notes
Nutrition facts
1 serving
- Protein
- 42.3 g
- Carbohydrates
- 2.5 g
- Fat
- 34.5 g
- Saturated fat
- 10.6 g
- Fiber
- 1 g
- Sugars
- 0.3 g
- Sodium
- 558 mg
Estimate per serving; pork trim and fat left in the pan affect values.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Butterflied pork loin rolled with spinach, Parmesan and walnuts, tied and roasted. Rest before slicing for tidy spirals.
Frequently asked questions
How can I keep the filling inside?
Leave a border, roll tightly and tie at regular intervals.
How do I know it is ready?
Check the center of the filling with a thermometer for 74°C; time varies by thickness.
