Pork Loin Florentine (Video)

 

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Pork Loin Florentine
Pork loin has become a favorite in the Stella household and rightfully so! It can be bought at bargain prices with a whole loin going on sale all the time for as low as $1.99 a pound. In this video I’ll show you how to get three great meals from just one pork loin all while saving money, including this wonderful stuffed roast that has become a tradition for us at the Holidays or family gatherings.

 

Recipe by:
Category: meats
Serves: 12
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Filling Ingredients:
  • 2 cups part skim ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 large egg
  • ½ teaspoon fresh chopped garlic
  • ½ teaspoon garlic powder
  • ½ teaspoon dry oregano
  • 1 tablespoon fresh chopped basil (may use ½ teaspoon dry basil)
  • ¼ teaspoon freshly ground black pepper
  • ½ cup roasted red pepper strips
  • Stuffed Pork Loin Ingredients:
  • 4 pounds boneless pork loin, trimmed
  • 2 ounces olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh chopped garlic
  • ½ teaspoon garlic powder
  • ½ teaspoon dry oregano
  • 1 tablespoon fresh chopped basil (may use ½ teaspoon dry basil)
  • ½ teaspoon freshly ground black pepper

Instructions
  1. Preheat oven to 350 degrees F.
  2. Add the filling ingredients to a bowl, mix well and set aside.
  3. Using a long chefs knife, carefully filet the pork loin open flat by slicing lengthwise a ½ inch up from the bottom of the roast. (If the loin does not lay flat after filleting, simply make a shallow slice where it is thickest and press down with the palm of your hand to flatten.)
  4. Place the filleted pork loin on an oil coated sheet pan, spread the filling evenly over all and top with the spinach leaves.
  5. Roll the stuffed loin up being careful to keep pushing the filling back in. Wrap the twine around the center about every 2 inches along the length of the roast making a knot after each time. Then wrap the twine from end to end a couple times and tie off.
  6. Bake the stuffed pork loin for about 1 hour until a meat thermometer inserted in the thickest part reads 150 degrees F. Let rest for about 5 to 10 minutes before cutting off the strings and cut the roast into ½ inch thick slices to serve.

Nutrition Information
Calories: 300   Fat: 14   Net Carbs: 3   Fiber: 0   Protein: 34