Boneless center cut pork loin stuffed with spinach, mushrooms and Goat cheese; then tied and baked until moist and tender.
After the catastrophic dinner we had for our anniversary last weekend, I wanted to make something we would enjoy for our Sunday dinner.
I have butterflied a roast before, but this time I wanted to see if I could roll-cut it so you get that spiral effect once the meat is sliced. Personally, I think it just looks prettier.
It was very easy, just go slow and you MUST use a sharp knife or you’ll have a mess. I also opted to make a paste out of my ingredients instead of leaving them whole. I found it was easier to cover the meat and then roll it afterwards.
How do you make Spinach, Mushroom & Goat Cheese Stuffed Pork Loin?
For this recipe you’ll need boneless center cut pork loin roast, fresh baby spinach, sliced mushrooms, crumbled goat cheese, garlic, white wine, and chicken broth.
First, add the spinach, mushrooms and garlic to a food processor and pulse until it forms a paste. Remove and add to a bowl and gently fold in the goat cheese.
Trim any excess fat from your roast then “roll cut” your pork loin so that it lays flat. Using a meat tenderizer, gently pound the meat to ensure even thickness.
Next, evenly spread the mixture over your meat. Roll up the pork loin, tie with kitchen string and place in an oven safe baking dish. Season with salt, pepper; then add the wine and chicken broth to the bottom of the pan.
Bake at 350 degrees F for approximately 75-90 minutes (depending on the total weight) or until the proper internal temperature is reached (I prefer 165 degrees F) basting every 20 minutes. Remove from oven and let rest for 10 minutes. Remove the string and slice into 1″ thick slices.
This Spinach, Mushroom & Goat Cheese Stuffed Pork Loin was phenomenal! I didn’t make a gravy (I didn’t want to cover up the flavors) so I just used the au jus, but if you are a meat/gravy type of person, by all means take the juices and thicken it up with either some flour/water or cornstarch/water. ~Enjoy!
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Ingredients
- 4 pound boneless center cut pork loin
- 9 ounces fresh spinach
- 1 cup sliced mushrooms
- 1 clove garlic
- 1 cup crumbled goat cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- kitchen string
Instructions
- Add the spinach, mushrooms and garlic to a food processor and pulse until it forms a paste. Remove and add to a bowl and gently fold in the goat cheese.
- Trim any excess fat from your roast then "roll cut" your pork loin so that it lays flat. Using a meat tenderizer, gently pound the meat to ensure even thickness.
- Next, evenly spread the mixture over your meat. Roll up the pork loin, tie with kitchen string and place in a roasting pan with a rack. Season with salt, pepper and garlic powder; then add the wine and chicken broth to the bottom of the pan.
- Bake at 350 degrees F for approximately 75-90 minutes (depending on the total weight) or until the proper internal temperature is reached (I prefer 155 degrees F) basting every 20 minutes. Remove from oven and allow the meat to rest for 10 minutes. Remove the string and slice into 1" thick slices.
This is beautiful, Carrie! Perfect for spring and an Easter dinner! Thanks for sharing at Church Supper. Have a blessed week & a Happy Easter! ~EMM
Thank you and same to you! 🙂
Girl, these are just as pretty to look at as I bet they are to eat.
Thanks Carrie!
Gorgeous recipe! Love the flavors – especially the goats cheese! Yum… Thanks for sharing this 🙂
You’re welcome Marsha, thanks for stopping by!
Wow! This pork loin looks so amazing! Thanks for sharing!!
Thank you Amee!
WHAT OTHER KIND OF CHEESE WOULD GO WELL WITH THIS RECIPE?
If you’re not a fan of goat cheese, I’m sure some shredded swiss would taste good as well. Let me know how it comes out!
This was pretty good however I had way to much stuffing and I think I overcooked the Pork. I will definitely try this again and correct my mistakes.
Try removing the pork when an instant read thermometer reads a minimum of 145 degrees; then allow it to rest 5-10 minutes before slicing.
How do you print a recipe on this site? Thanks : Joanne
After the post there is a print PDF button (right below the “you may also like” section. From there you can print the recipe.
Thank you .. am going to try this tonite with a pork tenderloin. will let you know how it turns out … Joanne