Stuffed Pork Loin with Spinach Pesto, Cranberries and Pecans
This Stuffed Pork Loin is the perfect combination of savory, sweet, and nutty flavors, all wrapped up in a beautifully rolled pork roast. This tender pork loin reveals a vibrant swirl of rich pesto, sweet cranberries, and crunchy pecan. This dish is as visually stunning as it is delicious, making it the perfect choice for holiday gatherings, special occasions, or an elevated weeknight dinner.
Equipment
Ingredients
- 3 pounds (1.4 kg) pork loin
- salt and freshly ground black pepper
Spinach Pesto
- 2 cups (40g) fresh spinach leaves
- 1 clove garlic
- 1 tbsp (15g) lemon juice
- 1/2 cup (75g) pine nuts , toasted
- 1/4 cup (25g) Parmesan , freshly grated
- 1/4 tsp (1g) salt
- freshly ground black pepper
- 1/4 cup (60g) olive oil
For the filling
- 1/2 cup (120g) spinach pesto
- 1/2 cup (70g) dried cranberries
- 1/2 cup (60g) pecans , toasted and chopped
- 1 tbsp olive oil , for searing the pork loin
For Glazing
- 2 tbsp honey , optional
Instructions
Prepare the spinach pesto.
- In a food processor, add the pine nuts, garlic, lemon juice, salt, and pepper. Process until well combined.
- Add the spinach leaves. Process until well combined.
- Add in the Parmesan cheese.
- Add the olive oil.
- Process again until combined and smooth. Set aside until ready to use.
Butterfly the pork loin
- Preheat your oven to 375°F (190°C). Place the pork loin onto a large plastic cutting board.
- Using a sharp knife, slice horizontally into the pork, stopping about ½ inch (1cm) from the other side.
- Open it like a book.
- Repeat the process with each half of the pork loin, starting from the center and cutting until you're 1/2 inch (1cm) from the edge, without cutting all the way through.
- Open each side like a book.
- Cover with plastic wrap and gently pound to an even thickness (about ½ inch (1cm) thick.
- Season with salt and freshly ground black pepper.
Prepare the filling
- Spread 1/2 cup (120g) pesto evenly over the inside of the butterflied pork loin.
- Sprinkle the dried cranberries and chopped pecans evenly over the pesto.
- Roll the pork loin tightly from one long edge to the other, enclosing the filling.
- Season the roll with more salt and freshly ground black pepper.
- Tie with kitchen twine at 1-inch (2.5 cm) intervals to secure the roll.
Sear the pork loin
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the pork roll on all sides until browned, about 2–3 minutes per side.
Roast the pork loin
- Transfer the pork loin in the skillet to the oven. Roast for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) for a tender, center.
- During the last 10 minutes of roasting, brush the pork with honey for a subtle sweet glaze.
- Remove the pork from the oven and let it rest for 10 minutes before slicing. This helps retain the juices.
- Remove strings and slice into ½-inch (1cm) rounds and serve with pan drippings, remaining pesto, and desired side dishes.
Nutrition
Serving: 1 serving out of 8Calories: 244kcalCarbohydrates: 7.2gProtein: 12.5gFat: 18.6gSaturated Fat: 4gCholesterol: 34mgSodium: 263mgPotassium: 206mgFiber: 1.4gSugar: 5.9gCalcium: 63mgIron: 1mg