Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables
Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables
Photography by Ryan Szulc
- Portion size: 8
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 507 |
| pro | 47 g |
| total fat | 26 g |
| sat. fat | 8 g |
| carb | 22 g |
| fibre | 5 g |
| chol | 105 mg |
| sodium | 763 mg |
| potassium | 1,144 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 26 |
| vit A | 56 |
| vit C | 28 |
| folate | 37 |
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
Ingredients
- 1 pkg (5 oz/140 g) 1pkg (5 oz/140 g)baby spinach
- 3 tbsp 3tbspolive oil
- 3 3cloves garlic, minced
- 1 1leekleeks, (white and light green parts only), thinly sliced (about 2-1/2 cups)
- 1 can (398 mL) 1can (398 mL)artichoke hearts, drained, pressed and chopped
- 1 cup 1cupshredded Gouda cheese
- 3/4 cup 3/4cupfresh bread crumbs
- 1/2 cup 1/2cupgrated Parmesan cheese
- 1/3 cup 1/3cupchopped fresh Italian parsley
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 3 lb 3lbcentre-cut boneless pork loin roastcentre-cut boneless pork loin roast Vegetables:
- 1/4 cup 1/4cupextra-virgin olive oil
- 3 tbsp 3tbspchopped fresh oregano
- 3 tbsp 3tbsplemon juice
- 1 tbsp 1tbspDijon mustard
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tsphot pepper flakes
- 1 lb 1lbmini Yukon Gold potatoYukon Gold potatoes, or yellow fingerling potatoes, scrubbed and cut in half lengthwise
- 2 2carrotcarrots, peeled and diagonally cut in 1/2-inch thick slices
- 1 1large oniononions, chopped
Preparation
Don't miss our step-by-step slideshow, where we illustrate how to butterfly a pork loin for this recipe.
In Dutch oven, cover and cook spinach with 2 tbsp water over medium-high heat, stirring once, until wilted, about 2 minutes. Transfer to sieve; press out moisture. Transfer to large bowl and let cool.
In same pot, heat 2 tbsp of the oil over medium heat; cook garlic and leek, stirring occasionally, until softened, 4 to 6 minutes. Add to spinach.
Add artichokes, Gouda cheese, bread crumbs, Parmesan cheese, parsley and 1/4 tsp each of the salt and pepper to spinach mixture; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place pork, fat side up, on cutting board. Starting 1/2 inch (1 cm) from bottom of roast, cut 1-inch (2.5 cm) deep horizontal cut along length of roast. Continue to cut deeper into roast, horizontally, pushing away or “unrolling” meat as you cut, to form 12- x 10-inch (30 x 25 cm) flat rectangle.
Mound spinach mixture along centre; fold pork in half to cover. Place four 17-inch (43 cm) lengths of string crosswise under loin; tie at top and cut off excess string.
Brush with remaining oil; sprinkle with remaining salt and pepper. Transfer to roasting pan.
Vegetables: In large bowl, whisk together oil, oregano, lemon juice, mustard, salt, pepper and hot pepper flakes. Add potatoes, carrots and onion and toss to coat; arrange around pork. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Roast in 400°F (200°C) oven, basting 3 times with pan juices, until juices run clear when pork is pierced and meat is still slightly pink in centre, about 1-1/4 hours.
Transfer pork to cutting board and cover loosely with foil; let stand for about 20 minutes before carving into 8 slices.
Roast vegetables until potatoes are browned and tender, about 25 minutes. Serve with pork.
Source : Canadian Living Magazine: April 2011
