Pork Loin with Spinach-Bacon Stuffing

Want to impress your guests? Serve this smoky stuffed loin for your next gathering.

Serves: 6
Cook Time: 50 Minutes

Ingredients

• 2- pound Smithfield Pork Loin Roast
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 of a 10-ounce frozen chopped spinach, thawed, well drained
• 6 slices bacon, cooked well done, drained and crumbled
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon Dijon-style mustard
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon pepper

Steps

Butterfly pork loin by cutting roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to 8x8-inch rectangle.

Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Press well-drained spinach between several sheets of paper towels to remove moisture. Add to onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper. Mix well. Spread spinach mixture on pork rectangle. Roll up into a spiral. Tie with kitchen string to secure.

Place pork in shallow pan and roast in a 350 degree F. oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove from oven, let rest 5 minutes. Slice to serve, removing string.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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