Friday, 7 November 2014

10-Minute Stuffed Pork Loin

Week nights are always hectic getting dinner on the table.  In the early years we relied on things like chicken fingers, frozen pizza, and pork chops smothered in mushroom soup (my hubsand loves it, although I find it icky).  Anyway in my quest to rely less on commercial products, I came up with the quick recipe.  I usually have most of the ingredients on hand as you only need feta cheese, spinach, and roasted red peppers.

1 boneless pork loin - pre-seasoned if the have it.  Otherwise season it with Italian seasoning.
1 cube of feta cheese
1 handful of spinach 
1 roasted red pepper (I use the jarred) cut in strips

Lay pork on a cutting.  Slit it down the middle but not all the way through.  I think they call this butterflying.  Spread meat as wide as you can.  Place a layer of spinach down the middle of the meat.  Then  sprinkle with feta.  Top with strips of pepper.

Step 1 - fill with spinach, cheese and pepper
Once you have filled your pork pull both end of the meat back over.  Take your toothpicks and bind your two sizes together.
 Bake at 425 degrees for 25 - 30 minutes.
Step 2 - bind two sizes together with toothpicks
Remove from oven.  Let sit 5 minutes.  Remove toothpicks,  Slice and serve.

Step 3 - Size meat and serve

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