Recipe by Trinkets
This was very aromatic and tasty with garlic, rosemary, and sauteed spinach. I had a loin of pork in two pieces so I evened out the pieces by cutting them flatter. Then I layered the filling in between and tied the roasts together so the stuffing would stay in the middle. I roasted the meat with some Hasselbeck potatoes in the same pan, wow, what flavor! I always use Emeril's Creole Seasoning recipe from this site.
- 4 -5 lbs pork loin
- 2 onions, sliced
- 3 -4 garlic cloves, minced
- 1 lb spinach, fresh
- 2 -4 sprigs fresh rosemary
- 1⁄4 cup white wine
- 1 cup Italian seasoned breadcrumbs
- creole seasoning
- olive oil
- salt and pepper
Directions See How It's Made
- Take the pork roast out of the refrigerator and let sit out for at least an hour.
- Caramelize the onions in a heated skillet with some olive oil over med-low heat, stirring occasionally.
- As the onions begin to brown, turn down the heat and add the garlic. Salt and Pepper to taste.
- Add the spinach and cook until completely wilted.
- Remove mixture from the heat, stir in the bread crumbs.
- Add wine by the tablespoon until the consistency is easy to spread. Not too wet, not dry.
- Set aside.
- Preheat the oven to 425 degrees.
- Get the pork loin pieces as flat as possible so the filling will sit flat.
- Dust the pork roast pieces in Creole Seasonings and lay flat.
- Spread the stuffing on one half and place rosemary sprigs evenly down the top then cover with the otherpork piece.
- Tie with kitchen twine about three or four times so the filling stays in place.
- Sprinkle some olive oil in the roasting pan, a tablespoon or so, just so the roast will not stick.
- Place roast in oven for 20 minutes at 425 the turn down to 350 degrees for approximately 45 minutes or until the internal temperature reaches 130 degrees.
- Remove from oven, tent with foil and let rest 10-15 minutes.
- At this point you can make a sauce with the pan drippings and some wine or broth.
- Before slicing be sure and remove the strings.