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Home » Recipes » Pork Recipes

March 31, 2012 · 15 Comments

Spinach, Mushroom & Goat Cheese Stuffed Pork Loin

Gluten Free Recipes· Keto Recipes· Pork Recipes· Sunday Supper

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Boneless center cut pork loin stuffed with spinach, mushrooms and Goat cheese; then tied and baked until moist and tender.
Boneless center cut pork loin stuffed with spinach, mushrooms and Goat cheese; then tied and baked until moist and tender.

Boneless center cut pork loin stuffed with spinach, mushrooms and Goat cheese; then tied and baked until moist and tender.

Spinach Goat Cheese Mushroom Pork Loin on plate
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.

Spinach Stuffed Pork Loin

Ingredients Needed

For this recipe you'll need:

  • boneless center cut pork loin roast
  • fresh baby spinach
  • sliced mushrooms
  • crumbled goat cheese
  • minced garlic
  • white wine
  • chicken broth

spinach pork loin stuffing

How do you make Spinach, Mushroom & Goat Cheese Stuffed Pork Loin?

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.

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! 

Visit the recipe index to search for more recipes by category.

Boneless center cut pork loin stuffed with spinach, mushrooms and Goat cheese; then tied and baked until moist and tender.

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Spinach Stuffed Pork Loin

Spinach, Mushroom & Goat Cheese Stuffed Pork Loin

Carrie's Experimental Kitchen
Boneless center cut pork loin stuffed with spinach, mushrooms and Goat cheese; then tied and baked until moist and tender. 
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Entree
Cuisine American
Servings 12

Ingredients
  

  • 4 pound boneless center cut pork loin
  • 9 ounces fresh spinach
  • 1 cup sliced mushrooms
  • 1 clove garlic
  • 1 cup crumbled goat cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup dry white wine
  • ½ 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.

Nutrition

Calories: 267kcalCarbohydrates: 2gProtein: 38gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 104mgSodium: 261mgPotassium: 733mgFiber: 1gSugar: 1gVitamin A: 2189IUVitamin C: 6mgCalcium: 57mgIron: 2mg
Keyword pork
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Previous Post: « Butter and Thyme Roasted Carrots
Next Post: Week 13: Seafood Frenzy Friday »

Reader Interactions

Comments

  1. Joanne N says

    August 23, 2014 at 3:46 pm

    Thank you .. am going to try this tonite with a pork tenderloin. will let you know how it turns out ... Joanne

    Reply
  2. Joanne N says

    August 23, 2014 at 2:57 pm

    How do you print a recipe on this site? Thanks : Joanne

    Reply
    • carrieexpktchn@optonline.net says

      August 23, 2014 at 3:05 pm

      After the post there is a print PDF button (right below the "you may also like" section. From there you can print the recipe.

      Reply
  3. Anonymous says

    October 26, 2013 at 10:25 pm

    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.

    Reply
    • Carrie Farias says

      October 28, 2013 at 11:22 am

      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.

      Reply
  4. Anonymous says

    September 23, 2013 at 4:46 pm

    WHAT OTHER KIND OF CHEESE WOULD GO WELL WITH THIS RECIPE?

    Reply
    • Carrie Farias says

      September 23, 2013 at 5:30 pm

      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!

      Reply
  5. Amee says

    April 12, 2012 at 2:04 pm

    Wow! This pork loin looks so amazing! Thanks for sharing!!

    Reply
    • Carrie's Experimental Kitchen says

      April 17, 2012 at 5:49 pm

      Thank you Amee!

      Reply
  6. The Harried Cook says

    April 02, 2012 at 3:09 am

    Gorgeous recipe! Love the flavors - especially the goats cheese! Yum... Thanks for sharing this 🙂

    Reply
    • Carrie's Experimental Kitchen says

      April 02, 2012 at 11:00 am

      You're welcome Marsha, thanks for stopping by!

      Reply
  7. Carrie - ASassyRedhead.com says

    April 01, 2012 at 11:25 pm

    Girl, these are just as pretty to look at as I bet they are to eat.

    Reply
    • Carrie's Experimental Kitchen says

      April 02, 2012 at 11:00 am

      Thanks Carrie!

      Reply
  8. Krista says

    April 01, 2012 at 2:09 pm

    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

    Reply
    • Carrie's Experimental Kitchen says

      April 01, 2012 at 3:01 pm

      Thank you and same to you! 🙂

      Reply

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