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Spinach, Cranberry and Walnut Stuffed Pork
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Servings:
3 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Course:
Main
Cuisine:
Medium
🧂 Ingredients
100 g
brown sugar
4 tbsp
water
1 tsp
Dijon mustard
2
garlic cloves
pressed, finely grated or minced
300 g
spinach
70 g
dried cranberries
70 g
walnuts
toasted in a preheated oven at 180°C o 350°F for 5min.
Salt and pepper
250 g
pork loin or pork filet
Salt and pepper
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Instructions
1
Place all the ingredients in a small pot and mix over medium heat until the
sugar dissolves. Reserve.
2
Remove the stalks from the spinach. For this, fold the leave in half lengthwise,
keeping the stalk on the outside. Pull on the stalk to remove it along with the
fibre all the way to the top. You can see the procedure clearly in the video
lines above.
3
Wash the spinach leaves thoroughly to remove any dirt.
4
Pu water and plenty of salt in a pot to boil. Also, prepare a bowl with water
and ice.
5
Cook the spinach leaves in the boiling water for 20-30 seconds. This process is
called "blanching". Once soft, remove them from the pot and place them in the
icy water.
6
Squeeze out as much water as you can from the leaves.
7
Pass the spinach along with the cranberries and walnuts through the food
grinder. Alternatively, you can chop everything up with a knife or use a food
processor. Just make sure it doesn't turn into a purée.
8
Season the filling with salt and pepper.
9
Cut the loin down the centre but only halfway through. At this point also make
cuts to either side to open up the loin.
10
Feel with your fingers if there are any more thick areas and make cuts along
them too to open it up further. You can see this step better in the video lines
above.
11
Flip it so that the outside of the loin is facing upwards. Place a piece of
parchment paper on top and use a rolling pin to flatten it out further.
12
Season the loin on both sides with salt and pepper. Place the filling over the
inside of the loin and flatten it with your fingers.
13
Roll up the loin tightly.
14
Use a piece of string to tie the loin, being careful not to do it tight so that
it can expand on the pan.
15
Heat a pan over high heat. Add a drizzle of vegetable oil and sear the pork on
all sides, about 2-3 minutes per side.
16
Place the pork on a baking tray and paint it with the glaze we made previously.
17
Roast the stuffed pork for 25-30min in a preheated oven at 180°C / 350°F or
until the inner temperature of the pork reaches 63°C / 146°F at the centre.
After 15 minutes, paint the pork with the glaze and juices that have fallen down
to the tray.
18
Remove it from the oven and let it rest for 10 minutes before slicing.
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