"Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce." — MMCGUINNESS
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1/2 (10 ounce) package
frozen chopped spinach, thawed and drained
dry bread crumbs
This was a very good recipe, however I kicked it up a notch and added prosiutto and mozzarella to it.
when I spli the roast I added the prosiutto and then mozzarella, then the spinach, then another layer of mozzarella followed by another layer of prosiutto.
my wife and friens said it should have been one of the specials on the menu at a resturaunt. it came out sensational.
I was expecting a tastier dish because it smelled so good while in the oven, however it was just way too dry. It needed some more flavor too.
I loved the spinach filling in this, however, the sauce didn't do much for me. I actually made this last thurs, and I wasn't sure if it was my buds, or if there was a "taste" that I just wasn't sure about. It was the "taste" & I'm not exactly sure what it is, but I know for a fact that it isn't the filling. I added water chestnuts to the filling, because I had an extra can starring me in the face. The roast itself came out very tasty, nice & tender, but if I were to make this again, I would use olive oil (like in the roasted pork loin, from this site) instead of the sauce because that roast came out fantastic! Use a meat thermometer to ensure proper cooking time & your roast will not be dry. This would be equally great with pork chops as other have suggested! Thanks Mariah!
We agreed the basic recipe was very good. But I would never have cooked it that long. I took it out at 140 degrees and tented it for 15 mins. For my family we added more garlic and some cilantro in the stuffing and more cumin in the sauce. I also make the sauce several hours ahead so the flavors meld, chill it and then bring back to room temp. And since I first made this I've learned to double the spinach stuffing mixture. It is so much better and makes the presentation even more distinct. I also have been known to add a shot or two of bourbon to the sauce!!! This is an update - I originally reviewed it years ago and continue to love it and make it often.
Great recipe and very tasty! If you want to be brave, I like to mix up a sour creme sauce with some spinach, dijon mustard, crushed thyme, a little black pepper and serve with it. It really sets it off!
BTW - I like to take the pork out of the oven at 145 to 150 degrees. It will finish cooking by the time you serve, and reduce the chances of dry meat!
LOVED this recipe. This was the first pork roast that my husband liked. I made it for a dinner party and everyone wanted the recipe. When I served some leftovers to friends the next day they wanted the recipe too. I don't think I've ever tasted anything quite like this one, at least in pork. VERY good. I went by the meat thermometer rather than the stated cooking time and the pork was very juicy, I also basted several times throughout. Try this one, very, very good.
I just made this recipe for a dinner party and it was a huge success. I didn't think I's like the orange flavored glaze so I substituted apple cider for the orange juice and the flavor was great.
easy to prepare and not too much fuss. I used fresh baby spinach and a smaller tenderloin, but worked out just fine. I felt the 2 hour cooking time was way too long, so watch that. I also used a little less orange juice, as it was a little overpowering. Overall, a really nice taste. I would do again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Loin Stuffed with Spinach
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 121
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