Pork Loin With Spinach And Pancetta Stuffing Recipe

Name: Pork Loin With Spinach And Pancetta Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 slices white bread, crust discarded, cut into 1/3 inch cubes; 1 None onion, roughly chopped; 3 cloves garlic, minced; 3 oz pancetta, roughly chopped; 3.5 oz baby spinach; 1/4 cup macadamia nuts, toasted, roughly chopped; 1/2 cup chicken stock; 4 1/2 lb boneless pork loin; None None FOR THE PLUM AND RED WINE SAUCE; 2 cups plum jam; 2 tbsp dry red wine; 2/3 cup chicken stock

Servings: persons

2 tbsp olive oil
4 slices white bread, crust discarded, cut into 1/3 inch cubes
1 None onion, roughly chopped
3 cloves garlic, minced
3 oz pancetta, roughly chopped
3.5 oz baby spinach
1/4 cup macadamia nuts, toasted, roughly chopped
1/2 cup chicken stock
4 1/2 lb boneless pork loin
None None FOR THE PLUM AND RED WINE SAUCE
2 cups plum jam
2 tbsp dry red wine
2/3 cup chicken stock

1
Preheat oven to 400u00b0F.
2
Heat 1 tbsp oil in a large frying pan over medium heat. Toast bread, stirring, until golden brown and crispy. Remove from pan.
3
Add remaining oil to pan. Cook onion, garlic and pancetta until onion is starting to brown. Stir in spinach then remove from heat. Gently stir in croutons, nuts and chicken stock. Set aside.
4
Lay pork on a cutting board, fat-side down. Horizontally slice through thick part of pork, without cutting the whole way through. Open out pork to form one long, fairly flat piece. Press stuffing along short end of pork then roll up to enclose stuffing, securing with butcher's twine at 3/4 inch intervals.
5
Transfer to a wire rack set inside of a large roasting pan. Roast for 1 hour 15 mins, or until cooked through.
6
Meanwhile, to make the plum and red wine sauce, bring plum jam, red wine and chicken stock to a boil in a small saucepan. Reduce heat and simmer for 10 mins, or until sauce thickens slightly. Serve with sliced pork.

1436

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp olive oil, 4 slices white bread, crust discarded, cut into 1/3 inch cubes, 1 None onion, roughly chopped, 3 cloves garlic, minced, and more.

Yes, Pork Loin With Spinach And Pancetta Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Loin With Spinach And Pancetta Stuffing

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