Spinach And Mint-Basil Pesto-Stuffed Pork Loin
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
61
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Basil Leaves (fresh)1 cup
Pine Nut1
Salt1 tbsp
Garlic (minced)1 cup
Shredded Parmesan1 cup
Olive Oil1 cup
Crumbled Feta Cheese2 cups
Spinach (fresh)3 tbsps
Grapeseed OilDirections:
1
For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times
2
Add the garlic and cheese, pulse 2 times
3
With the food processor running, slowly add the oil to blend, this should take 1 minute
4
Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto
5
For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square
6
Preheat the oven to 350 degrees F
7
Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides
8
Sprinkle with feta and top with spinach
9
Roll tightly lengthwise
10
With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking
11
Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side
12
Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F
13
Allow to rest for 5 to 10 minutes before slicing and serving