Spinach and Mint-Basil Pesto-Stuffed Pork Loin

Name: Spinach and Mint-Basil Pesto-Stuffed Pork Loin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters crumbled feta cheese; 237 milliliters fresh basil leaves; 118 milliliters fresh mint leaves; 1 Tbsp minced garlic; 3 Tbsps grapeseed oil; 59 milliliters olive oil; 118 milliliters shredded Parmesan; 59 milliliters pine nuts; 3 kilograms pork loins, 10 to 12-inches long; 1 teaspoon salt; 6 servings Salt and freshly ground black pepper; 473 milliliters fresh spinach

Spinach and Mint-Basil Pesto-Stuffed Pork Loin might be just the main course you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 1446 calories, 83g of protein, and 121g of fat per serving. This recipe serves 6. A mixture of feta cheese, salt, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times.

Ingredients you will need

Pine Nuts

Basil

Pesto

Mint

Salt

Equipment you will use

Food Processor

Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.

Ingredients you will need

Cheese

Garlic

Pesto

Sauce

Cooking Oil

Equipment you will use

Food Processor

For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides.

Ingredients you will need

Salt And Pepper

Spread

Pesto

Sprinkle with feta and top with spinach.

Ingredients you will need

Spinach

Feta Cheese

Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.

Ingredients you will need

Roll

Equipment you will use

Kitchen Twine

Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.

Equipment you will use

Aluminum Foil