Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables

By EdieK

Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.

Ingredients

• Vegetables:
• 1 pkg (5 oz/140 g) baby spinach
• 3 tbsp olive oil
• 3 cloves garlic , minced
• 1 leek , (white and light green parts only), thinly sliced (about 2-1/2 cups)
• 1 can (398 mL) artichoke hearts , drained, pressed and chopped
• 1 cup shredded Gouda cheese
• 3/4 cup fresh bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped fresh Italian parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 lb centre-cut boneless pork loin roast (1.4 kg)
• 1/4 cup extra-virgin olive oil
• 3 tbsp chopped fresh oregano
• 3 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp hot pepper flakes
• 1 lb mini Yukon Gold potatoes , or yellow fingerling potatoes, scrubbed and cut in half lengthwise
• 2 carrots , peeled and diagonally cut in 1/2-inch thick slices2
• 1 large onion , chopped

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

In Dutch oven, cover and cook spinach with 2 tbsp water over medium-high heat, stirring once, until wilted, about 2 minutes. Transfer to sieve; press out moisture. Transfer to large bowl and let cool.

In same pot, heat 2 tbsp of the oil over medium heat; cook garlic and leek, stirring occasionally, until softened, 4 to 6 minutes. Add to spinach.

Add artichokes, Gouda cheese, bread crumbs, Parmesan cheese, parsley and 1/4 tsp each of the salt and pepper to spinach mixture; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place pork, fat side up, on cutting board. Starting 1/2 inch (1 cm) from bottom of roast, cut 1-inch (2.5 cm) deep horizontal cut along length of roast. Continue to cut deeper into roast, horizontally, pushing away or “unrolling” meat as you cut, to form 12- x 10-inch (30 x 25 cm) flat rectangle.

Mound spinach mixture along centre; fold pork in half to cover. Place four 17-inch (43 cm) lengths of string crosswise under loin; tie at top and cut off excess string.

Brush with remaining oil; sprinkle with remaining salt and pepper. Transfer to roasting pan.

Vegetables: In large bowl, whisk together oil, oregano, lemon juice, mustard, salt, pepper and hot pepper flakes. Add potatoes, carrots and onion and toss to coat; arrange around pork. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Roast in 400°F (200°C) oven, basting 3 times with pan juices, until juices run clear when pork is pierced and meat is still slightly pink in centre, about 1-1/4 hours.

Transfer pork to cutting board and cover loosely with foil; let stand for about 20 minutes before carving into 8 slices.

Roast vegetables until potatoes are browned and tender, about 25 minutes. Serve with pork.