Pork Loin Stuffed with Spinach and Goat Cheese

By joanmarie

8 hours 10 minutes

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

Details

Servings 4
Preparation time 40mins
Cooking time 490mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1
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.

Step 2
Combine goat cheese, chives, parsley, and lemon rind in a small bowl.

Step 3
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.

Step 4
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.