Pork Loin Stuffed with Spinach and Goat Cheese

Pork Loin Stuffed with Spinach and Goat Cheese
Pork Loin Stuffed with Spinach and Goat Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons olive oil, divided

  • 1/2

    cup thinly sliced shallots

  • 1

    tablespoon sliced garlic

  • 1

    tablespoon chopped fresh thyme

  • 1

    (5-oz.) pkg. fresh baby spinach

  • 3

    ounces goat cheese (about 2/3 cup), at room temperature

  • 2

    tablespoons chopped fresh chives

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 1

    teaspoon grated lemon rind

  • 1

    (3-lb.) boneless pork loin

  • 1 1/2

    teaspoons kosher salt, divided

  • 1

    teaspoon black pepper, divided

  • 1/4

    cup apricot preserves

  • 2

    tablespoons unsalted butter

  • 1

    tablespoon Dijon mustard

  • 2

    teaspoons apple cider vinegar

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add shallots, garlic, and thyme; cook 5 minutes, stirring often, until shallots are caramelized. Add spinach; cook 1 minute, stirring constantly, until wilted. Remove from heat. Combine goat cheese, chives, parsley, and lemon rind in a small bowl. Holding knife flat and parallel to cutting board, cut horizontally through center of pork loin, cutting to, but not through, other side. Open flat, as you would a book. Starting at the center seam, cut horizontally through each half, cutting to, but not through, other side. Open flat on either side. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Remove plastic wrap. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread goat cheese mixture evenly over pork; top with shallot mixture. Roll up pork jelly-roll fashion. Tie with kitchen twine at 1-inch intervals. Sprinkle with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Wipe pan clean. Heat remaining 1 tablespoon oil over medium-high. Add pork; cook 3 minutes per side or until browned. Place stuffed pork in a 5-quart slow cooker. Add apricot preserves, butter, and mustard to pan; reduce heat to medium. Cook 1 minute, stirring constantly, until butter melts. Pour over pork loin in slow cooker. Cover and cook on LOW 7 to 8 hours, or until a meat thermometer inserted in thickest portion of pork registers 145°F. Place pork on a cutting board; let stand 15 minutes. Skim and discard fat from sauce in slow cooker. Pour sauce into a saucepan; bring to a boil over medium-high. Cook 5 minutes, until reduced to about 1 cup. Stir in vinegar. Remove and discard twine. Slice pork into 12 slices; serve with sauce.

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