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StuffedPorkTenderloin

Creamy Spinach Stuffed Pork Loin

Sara Ayesh
Creamy spinach and Boursin cheese stuffed roasted pork loin
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 10 Servings
Calories 340 kcal

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

Instructions
 

  • 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 tsp 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.