Are you hosting a big dinner for friends and family this holiday season? You know, one where you gather together and reminisce on the year and eat delicious food all while Christmas lights twinkle around you? We'll instead of being intimidated to serve an elaborate main dish, I've got the perfect Boursin Cheese and Spinach Stuffed Pork Loin that will be equally beautiful and impressive!
Easy Stuffed Pork Idea
I will be honest, in my head this was a totally different recipe. I started with the thought of a turkey roulade (turkey breast all rolled up with creamy spinach goodness). Long story short, it just didn't happen.
I didn't feel like it was going to be an every-day girl's answer to wanting to pull together a fancy schmancy dinner! So when the turkey failed, what did I do? I did what any girl would do and called my dad.
He is the master when it comes to anything that deals with cooking meat. He suggested scrapping the turkey and switching to a more manageable pork loin. And what do you know, it worked out!
What to stuff a pork loin with?
This Boursin and spinach stuffed pork loin is a true show stopper when sliced and served. This recipe was inspired by my recent find of Boursin Garlic and Chive cheese. Yes, I just discovered it please no judgement. I'm going to try and focus on everything I plan to make with it rather than being sad I haven't been cooking with it all along!
You start out with a pork loin and spread a creamy, herby, Boursin cheese and spinach mix inside. Sprinkle with tart dried cherries and crispy turkey bacon and roll 'er up! When sliced it will look like gorgeous wheels of cheesy goodness. And no guilt here because this is low carb and loaded with protein. YUM. So let's get cooking!
Creamy Spinach Stuffed Pork Loin
- 3 lb Pork Loin
- 10 oz frozen spinach
- 1 Package Boursin cheese garlic and herb
- ½ cup dried cherries
- 6 slices turkey bacon
- 1 Shallot
- 1 Tablespoon minced garlic
- 3 Sprigs rosemary
- 6 Sage leaves
- 1 Tablespoon whole black peppercorns or ½ tablespoon cracked black pepper
- 2 teaspoon salt
- 3 Tablespoons Dijon Mustard
- 3 Tablespoons prepare Horseradish
- 2 feet butchers twine
- Preheat the oven to 375 degrees
- Fry up your bacon and set aside to cool.
- Take the rosemary leaves from 3 sprigs, sage leaves, and whole peppercorns and put them in a spice grinder or blender and pulse about 10 times until you have course mixture. This will be your crust.
- Put your frozen spinach in a pan and get it cooking over medium high heat. Once it is mostly warmed through add in shallots and garlic. Cook 3-5 minutes.
- Add in the boursin cheese and stir until completely incorporated. Add in the cherries and stir to combine.
- Chop up the bacon you set aside earlier
- On a sheet pan, sprinkle your herb crust mixture along with 2 teaspoon salt all over the pan. You will lay your pork loin on it and it will cover the loin with the crust mixture.
- Take your loin and butterfly it. Cut it in half but not all the way through, you want it to still be connected a little bit.
- Lay your butterflyed loin into the crust mixture and make sure it is fully covered with the mix.
- Spread the spinach mixture all over the pork. Sprinkle on the the turkey bacon.
- Slide 5-6 pieces of butchers twine under the pork loin. Roll the pork up and tie with the twine, with the seam side of the meat facing up.
- Put on the sheet pan and into the oven with the slightly open side up so the spinach goodness doesn't melt out.
- Roast 45 minutes, checking the internal temperature at 30 minutes. You want to remove it when it hits 140, then let it rest for 5-10 minutes to finish cooking.
- For the sauce mix the mustard and horseradish in a small bowl
- After the meat has rested, slice in 10 pieces and serve with mustard sauce.
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