Stuffed Pork Loin With Spinach Pesto, Cranberries And Pecans
Stuffed Pork Loin With Spinach Pesto, Cranberries And Pecans is a tender roasted pork dish filled with herby pesto, sweet dried fruit, and toasted nuts, offering a balanced and elegant main course for family dinners or special occasions.
Ingredients
- 1 boneless pork loin 3 to 4 lb
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Spinach Pesto Filling
- 2 cups fresh spinach
- ½ cup fresh basil optional
- 3 cloves garlic
- ½ cup grated Parmesan cheese
- ⅓ cup olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Add Ins
- ½ cup dried cranberries
- ½ cup chopped pecans toasted
Instructions
- Butterfly and pound the pork loin to an even ½ to ¾ inch thickness, then season evenly.
- Blend spinach, garlic, Parmesan, lemon juice, olive oil, and basil if using until smooth.
- Spread pesto over the pork, sprinkle with cranberries and pecans, then roll tightly and tie with twine.
- Preheat oven to 375°F and sear the pork in a skillet until golden on all sides.
- Transfer to the oven and roast until the internal temperature reaches 145°F.
- Rest for 10 to 15 minutes, then slice and serve warm.