Tested till perfect Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables
Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables
Photography by Ryan Szulc

Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables

Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish. 

By Joanne Lusted and The Test Kitchen

Source: Canadian Living Magazine: April 2011

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

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
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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.

Nutritional Information Per serving: about

cal 507 pro 47g total fat 26g sat. fat 8g
carb 22g fibre 5g chol 105mg sodium 763mg
potassium 1,144mg

% RDI:

calcium 23 iron 26 vit A 56 vit C 28
folate 37
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