Stuffing was wonderful!! The only thing that needed adjustment was the amount of time to cook the pork. Leaving the pork in the oven an extra 10 minutes after reaching temperature and then letting it stand another 10 minutes (along with the time given to actually cook it) resulted in the pork over-cooking and being a bit tough...I would definitely recommend the recipe though...just watch the thermometer and timing better than I did.
Spinach-and-Herb Stuffed Pork
Photo: Will Dickey
Yield: Makes 10 servings
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- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (3-ounce) package cream cheese, softened
- 4 green onions, chopped
- 1/4 cup chopped fresh basil
- 2 to 3 garlic cloves, minced
- 1 1/2 teaspoons chopped fresh tarragon
- 1/4 teaspoon ground red pepper
- 1 (3- to 4-pound) boneless pork loin roast
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. Stir together first 7 ingredients.
- 2. Cut roast lengthwise, cutting to but not through other side. Open cut piece to enlarge roast; pound to 1/2-inch thickness, making a large rectangle. Sprinkle with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll jellyroll fashion, and tie securely with heavy string at 2-inch intervals. Place roast on a lightly greased rack in a shallow roasting pan.
- 3. Bake at 325° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160°. Increase temperature to 375°, and bake 10 minutes or until browned. Remove from oven, and let stand 5 minutes. Remove string.
- Note: To make ahead, bake roast, and cool. Wrap tightly in aluminum foil, and refrigerate. To serve, uncover and place roast in rack in a roasting pan; cover loosely with foil, and add water to pan. Bake at 375° for 45 minutes.
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