Boursin Cheese and Spinach Stuffed Pork

WHITE KITCHEN RED WINE

“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.”

-WHITE KITCHEN RED WINE

pork loin

KEY INGREDIENT

INGREDIENTS:

– 3 lb Pork Loin – 10 oz frozen spinach – 1 Package Boursin cheese garlic and herb – 1/2 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 1/2 tablespoon cracked black pepper – 2 tsp salt – 3 Tablespoons Dijon Mustard – 3 Tablespoons prepare Horseradish – 2 feet butchers twine

Boursin Cheese and Spinach Stuffed Pork

Yield

10 Servings

course

Main Course

cook time

45 Minutes

cuisine

American

1. Preheat the oven to 375 degrees.

Directions:

2. Fry up your bacon and set aside to cool.

Directions:

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.

Directions:

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.

Directions:

5. Add in the boursin cheese and stir until completely incorporated. Add in the cherries and stir to combine.

Directions:

6. Chop up the bacon you set aside earlier.

Directions:

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.

Directions:

8. 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.

Directions:

9. Lay your butterflyed loin into the crust mixture and make sure it is fully covered with the mix.

Directions:

10. Spread the spinach mixture all over the pork. Sprinkle on the the turkey bacon.

Directions:

11. 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.

Directions:

12. Put on the sheet pan and into the oven with the slightly open side up so the spinach goodness doesn't melt out.

Directions:

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.

Directions:

14. For the sauce mix the mustard and horseradish in a small bowl.

Directions:

15. After the meat has rested, slice in 10 pieces and serve with mustard sauce.

Directions:

Enjoy!

Enjoy!

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