1. Preheat oven to 450º F. Be sure you are using a loin and not a pork tenderloin. These two cuts of meat cook differently. Trim off as much of the layer of fat as you can. To butterfly the loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. (Don't slice all the way through.) Open the two sides.
2. Repeat this step, making a horizontal cut half way from the bottom of the thicker half. Lay open, (like a trifold.)
3.Mix together 4 tablespoons olive oil and Italian seasoning in small bowl. Coat the meat well with this mixture. Also, add 1 tablespoons of oil to Fry Pan and brown chopped onions over medium-high heat.
 4. Sprinkle the Gruyere cheese onto the right side of the opened pork loin.
 5. Transfer the browned onions next the shredded cheese.
6.  Lastly, add the spinach and tomatoes. Get ready to roll!
7. Start at the end with the most stuffing and roll from right to left. Use the butcher's twine to tie together by wrapping and tying at 1 inch intervals down the roll.
7. Heat 1 tablespoon olive oil in fry pan over medium heat. Sear all sides of the loin. Mix 1½ tablespoons olive oil, potatoes, carrots, and rosemary in large bowl. Add to the bottom of the roaster with chicken broth. Place pork loin on the rack.
8. Bake for 35-40 minutes. Remove from oven, add Mozzarella cheese and parsley. Return to oven and broil for 3 minutes on high. Remove again, allow to cool.Â
9. Slice and serve
Enjoy!
đ° Easter Stuffed Pork Loin
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 Yields: 10 servings Prep time: 10 min Cook time: 40 min
1. Preheat oven to 450º F. Be sure you are using a loin and not a pork tenderloin. These two cuts of meat cook differently. Trim off as much of the layer of fat as you can. To butterfly the loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. (Don't slice all the way through.) Open the two sides.
2. Repeat this step, making a horizontal cut half way from the bottom of the thicker half. Lay open, (like a trifold.)
3.Mix together 4 tablespoons olive oil and Italian seasoning in small bowl. Coat the meat well with this mixture. Also, add 1 tablespoons of oil to Fry Pan and brown chopped onions over medium-high heat.
 4. Sprinkle the Gruyere cheese onto the right side of the opened pork loin.
 5. Transfer the browned onions next the shredded cheese.
6.  Lastly, add the spinach and tomatoes. Get ready to roll!
7. Start at the end with the most stuffing and roll from right to left. Use the butcher's twine to tie together by wrapping and tying at 1 inch intervals down the roll.
7. Heat 1 tablespoon olive oil in fry pan over medium heat. Sear all sides of the loin. Mix 1½ tablespoons olive oil, potatoes, carrots, and rosemary in large bowl. Add to the bottom of the roaster with chicken broth. Place pork loin on the rack.
8. Bake for 35-40 minutes. Remove from oven, add Mozzarella cheese and parsley. Return to oven and broil for 3 minutes on high. Remove again, allow to cool.Â
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