Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
dinner recipe

SPINACH ARTICHOKE STUFFED PORK LOIN

  • Author: Amy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes-1 hr
  • Total Time: 2 hours 15 minutes
  • Yield: 5-6 servings 1x

Description

A pork loin recipe stuffed with spinach artichoke dip that is pan-seared then baked in the oven.


Ingredients

Scale
  • 3 lb pork loin
  • 15 oz of spinach artichoke dip
  • 2 tbsp olive oil (or more)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • parsley

Instructions

  • Clean and dry a 3lb. pork loin.
  • Cut the pork from the side lengthwise, slicing it sideways through the meat leaving a 1/2 space near the other side.¬†
  • Once sliced, open up meat and place it flat on a cutting board or clean surface covered with plastic wrap.
  • Pound the meat with the flat side of a meat tenderizer until the pork is 1/2 thick.
  • Remove the plastic wrap. You can tenderize it even more by pounding it more with the spike end, if desired.
  • Spread spinach artichoke dip over the flattened pork.
  • Starting with the long side roll the pork up with the dip.
  • Once the pork is rolled up, tie it together with cooking twine to hold it together.
  • Brush olive oil on the sides of the pork and sprinkle with some salt and pepper.
  • Turn a saucepan to medium-high heat and add olive oil to the pan. Once the pan is heated add the pork loin. Using tongs turn the pork to sear all sides. Each side should sit on heat for 3-5 minutes. Once it is seared to your liking place pork on a rack of a roasting pan.
  • sprinkle with more salt, pepper, and some parsley.
  • For a well-done loin roast, bake at 350 degrees in the oven until the internal temperature reaches 160 degrees in the center of the thickest part of the meat. Oven times ALWAYS vary. This pork cooked for 45 minutes in my oven.

Notes

I placed cut-up potatoes and garlic coated with olive oil under the pork. This way they all cook together, you can add vegetables as well.

If you like to trim the fat off of the pork, I recommend not trimming it all off. Leaving some of the fat on will add flavor.

If adding potatoes and vegetables to the pan. Coat the bottom of the pan, potatoes, and vegetables with olive oil. Once coated well, sprinkle them with salt and pepper.

If you don’t have a roasting pan you can use any pan or baking dish with sides. Placing the pork on top of a layer of diced potatoes and vegetables will help it cook evenly. Coat the bottom of the pan, potatoes, and vegetables with olive oil and sprinkle with salt and pepper¬†