Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables
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Artichoke-Stuffed Pork Loin With Lemony Roasted Root VegetablesStuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish. based on3 ratings. 13 user reviews.
Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables
Photography by Ryan Szulc
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 507507 cal |
| pro | 47 g47g pro |
| total fat | 26 g26g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 22 g22g carb |
| fibre | 5 g5g fibre |
| chol | 105 mg105mg chol |
| sodium | 763 mg763mg sodium |
| potassium | 1,144 mg1,144mg potassium |
| % RDI: | - |
| calcium | 2323 calcium |
| iron | 2626 iron |
| vit A | 5656 vit A |
| vit C | 2828 vit C |
| folate | 3737 folate |
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) baby spinach 1 pkg (5 oz/140 g) baby spinach
- 3 tbsp olive oil 3 tbsp olive oil
- 3 cloves garlic , minced3 cloves garlic, minced
- 1 leek , (white and light green parts only), thinly sliced (about 2-1/2 cups)1 leek, (white and light green parts only), thinly sliced (about 2-1/2 cups)
- 1 can (398 mL) artichoke hearts , drained, pressed and chopped1 can (398 mL) artichoke hearts, drained, pressed and chopped
- 1 cup shredded Gouda cheese 1 cup shredded Gouda cheese
- 3/4 cup fresh bread crumbs 3/4 cup fresh bread crumbs
- 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh Italian parsley 1/3 cup chopped fresh Italian parsley
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 3 lb centre-cut boneless pork loin roast 3 lb centre-cut boneless pork loin roast
- Vegetables:
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 3 tbsp chopped fresh oregano 3 tbsp chopped fresh oregano
- 3 tbsp lemon juice 3 tbsp lemon juice
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1 lb mini Yukon Gold potatoes , or yellow fingerling potatoes, scrubbed and cut in half lengthwise1 lb mini Yukon Gold potatoes, or yellow fingerling potatoes, scrubbed and cut in half lengthwise
- 2 carrots , peeled and diagonally cut in 1/2-inch thick slices2 carrots, peeled and diagonally cut in 1/2-inch thick slices
- 1 large onion , chopped1 large onion, 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.
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
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