“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.”
3. 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.
4. 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.
7. On a sheet pan, sprinkle your herb crust mixture along with 2 tsp salt all over the pan. You will lay your pork loin on it and it will cover the loin with the crust mixture.
13. 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.