Main Dish
STUFFED PORK LOIN
Ingredients
Filling
- 1 tbsp olive oil
- 1 large shallot, diced
- 4 cloves garlic, minced
- 4 cups mushrooms, sliced
- 1 tbsp fresh thyme, chopped
- 5 cups fresh baby spinach
- 1/4 tsp Windsor® Fine Himalayan Pink Salt
- Black pepper, to taste
- 1/2 cup panko crumbs
Pork
- 1 lb pork loin, all visible fat and silver skin trimmed
- 1 1/2 tbsp olive oil, divided
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh oregano, chopped
- 1/4 tsp Windsor® Coarse Himalayan Pink Salt
- Black pepper, to taste
- Kitchen twine
Pan Sauce
- 1 tbsp olive oil (if needed)
- 1 tbsp all-purpose flour
- 2 cups homemade or low-sodium chicken stock
- 1 tsp good-quality sherry vinegar
- 1/2 tbsp fresh thyme, chopped
- 1/4 tsp Windsor® Coarse Himalayan Pink Salt (for garnish)
Filling
- 1 tbsp olive oil
- 1 large shallot, diced
- 4 cloves garlic, minced
- 4 cups mushrooms, sliced
- 1 tbsp fresh thyme, chopped
- 5 cups fresh baby spinach
- 1/4 tsp Windsor® Fine Himalayan Pink Salt
- Black pepper, to taste
- 1/2 cup panko crumbs
Pork
- 1 lb pork loin, all visible fat and silver skin trimmed
- 1 1/2 tbsp olive oil, divided
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh oregano, chopped
- 1/4 tsp Windsor® Coarse Himalayan Pink Salt
- Black pepper, to taste
- Kitchen twine
Pan Sauce
- 1 tbsp olive oil (if needed)
- 1 tbsp all-purpose flour
- 2 cups homemade or low-sodium chicken stock
- 1 tsp good-quality sherry vinegar
- 1/2 tbsp fresh thyme, chopped
- 1/4 tsp Windsor® Coarse Himalayan Pink Salt (for garnish)
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Recipe Preparation
For the Filling
- Preheat oven to 350°F (180°C).
- In large pan, heat olive oil and sauté shallot for 2-3 minutes until translucent.
- Add garlic and cook for 1-2 minutes more.
- Stir in mushrooms and thyme, and sauté until cooked through.
- Remove from heat. Stir in spinach until wilted.
- Add Windsor® Fine Himalayan Pink Salt, black pepper and panko crumbs. Let cool to room temperature.
For the Pork
- Place pork vertically on a cutting board (with cut side facing you) and open it into a rectangle. To do this, cut along the entire length of the pork, 1/2 inch from the edge of the meat with your knife at a 90-degree angle to the cutting board. Do not cut all the way through, stopping about 1/2 inch from the board. Starting at the base of the cut, change the angle of the knife so that it is parallel to the cutting board (flat).
- Cut inwards along the entire length of meat, making slow, shallow cuts and keeping your knife 1/2 inch above the cutting board. With your other hand, gently pull the meat away from your knife as you “unroll” it.
- Continue cutting and unrolling until you have opened the meat into a rectangle that is about 1/2 inches thick.
Spread filling over meat, leaving about 1 inch of space on the left and right sides. Roll meat back up into its original cylinder shape and tie securely with kitchen twine.
For the Pan Sauce
- Rub 1/2 tablespoon of olive oil over tied pork roast and sprinkle evenly with rosemary, oregano, Windsor® Coarse Himalayan Pink Salt and black pepper.
- In a large, oven-safe sauté pan, heat 1 tbsp of olive oil over medium-high heat. When pan is hot, sear pork roast on all sides except seam side. Remove pan from heat, arrange roast seam side down and place on middle rack of oven. Cook for 45 minutes to 1 hour or until internal temperature reaches 145°F (65°C). Remove from oven. Let rest 10-15 minutes.
- In the same pan you roasted pork, remove all but 1 tbsp of fat (or add olive oil if needed). Return to stove and heat over medium heat. Add flour and mix to work out any lumps. Add chicken stock, sherry vinegar and thyme. Scrape all brown bits from bottom of pan and bring to a boil while whisking. Reduce to 1 cup of liquid.
- Remove string from pork and slice into 8 portions. Finish with Windsor® Coarse Himalayan Pink Salt. Serve with sauce and enjoy.