How can we add some dimension to the pork loin sitting in the freezer and just waiting for some love? One surefire way is to prepare a pork loin stuffed with spinach, artichoke, and Parmesan! Guaranteed, this recipe will have your family asking for another helping. And if you really wanted to go all out with the spinach and artichoke, check out my Spinach and Artichoke Dip recipe.

Marinade

I like to marinade the pork loin overnight, however, a couple of hours would also work. In a gallon sized plastic baggie, add to the loin 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of Kosher salt, 1 teaspoon of crushed black pepper, and 1/8 cup of brown sugar. Seal the bag and massage all ingredients all over the pork. Refrigerate until you’re ready to begin cooking.

Ingredients

1 lb. pork loin
1 cup fresh spinach
1/2 cup artichoke hearts
1/4 cup shredded Parmesan cheese
3 garlic cloves
2 Tbsp olive oil

Instructions

Stuff the Pork Loin

We are going to first butterfly the pork loin by making a cut down the center, leaving about 1/2 inch before reaching the cutting board.

Then, we will cover and flatten the meat with the smooth side of a meat tenderizer until it is about 1/2 inch in thickness throughout. Get out some aggression but be sure not to put a hole through the meat.

Now, mince your garlic cloves, slice your artichoke hearts, and remove the stems from your spinach. Spread your garlic, then artichoke, then Parmesan, then spinach over the pork making an even layer.

Roll up the loin like a cigar, making sure not to lose any of the stuffing. Secure it with kitchen twine in 3 places.

Sear and Roast the Pork Loin

Using a heavy cast iron skillet (#Commissions Earned), heat 2 tablespoons of olive oil until nearly smoking. Using your tongs, sear each side of the loin to get good carmelization of the meat. Then, roast in a pre-heated 350 degree oven until an internal temperature of 145 degrees is reached.

Slice and Serve

Once the stuffed loin is out of the oven it needs to rest for about 5 minutes. This will allow the juices to redistribute and keep the meat moist. Then you can slice it in 1 inch medallions. Slice carefully, allowing the knife to do the work. Don’t press with the knife, let it glide. This is my knife (#Commissions Earned.

Finally, make it look pretty on your serving plate! Enjoy your pork loin stuffed with spinach, artichoke, and Parmesan!