Prosciutto and Spinach Stuffed Pork Loin

29 Jan

This pork looked so pretty and delicious when it was done and served. I thought it would be delicious with feta, prosciutto, and spinach! We couldn’t really taste the feta so that was a waste of perfectly good feta and the prosciutto too. Oh well. This was good but not as good as expected. Served it with so e brown rice medley


Prosciutto and Spinach Stuffed Pork Loin
adapted from betsylife

1-10oz package frozen chopped spinach, thawed
2/3 cup feta cheese
2 garlic cloves, minced
1/2 tsp red pepper flakes
3 T olive oil
salt and pepper
3lb pork loin, butterflied
4 oz thinly sliced prosciutto
3/4 cup low sodium chicken broth

Preheat oven to 400 degrees
Squeeze any excess moisture from the spinach. Combine spinach, feta, red pepper flakes, and 2 T of olive oil in a small bowl.
Lay the pork loin on a flat work surface. Generously season the inside with salt and pepper. Line with prosciutto and top with spinach mixture. Roll up the loin and tie with kitchen twine at 1/2 inch intervals.
Heat the remaining tablespoon of olive oil in a large, oven proof skillet. Add the loin and cook until browned on all sides, about 10 minutes.
Add chicken stock and scrape the pan to remove any browned bits. Transfer the skillet to the oven and roast for 40-45 minutes until the internal temperature reaches 145 degrees.
Remove from the oven and allow to rest, covered in foil, for 15 minutes before slicing


One Response to “Prosciutto and Spinach Stuffed Pork Loin”


  1. Lasagna Roll Ups with Spinach Stuffing « Keitochan Says: - April 26, 2014

    […] Prosciutto and Spinach Stuffed Pork Loin ( […]

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