Spinach Parmesan Stuffed Pork Loin Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and still nutritious.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are often cheaper.

Butterfly the pork loin by cutting across the middle, leaving about a quarter of an inch intact.

Cut the pork loin in half again, ensuring to leave a quarter of an inch on the side.

Open up the pork loin to create a pocket for stuffing.

Prepare the stuffing by mixing cream cheese, parmesan cheese, garlic, and black pepper.

Squeeze out as much liquid from the spinach as possible to avoid sogginess.

Mix the spinach into the cheese mixture.

Spread the stuffing mixture evenly onto the opened pork loin.

Roll the pork loin up from the shaggy end, ensuring the stuffing stays inside.

Tie the rolled pork loin with kitchen twine or secure with toothpicks.

Sprinkle the outside of the pork loin with salt and pepper.

Brown the pork loin on both sides in a Dutch oven or heavy skillet.

Transfer the pork loin to the oven, covering with a lid or tenting with foil.

Cook in the oven until the internal temperature reaches 145°F (63°C).

Let the pork loin rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens