Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables

Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables 150 Image by: Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2011


  • 1 pkg (5 oz/140 g) baby spinach
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 leek (white and light green parts only), thinly sliced (about 2-1/2 cups)
  • 1 can artichoke hearts drained, pressed and chopped
  • 1 cup shredded Gouda cheese
  • 3/4 cups fresh bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup chopped fresh Italian parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs centre-cut boneless pork loin roast
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes
  • 1 lb mini Yukon Gold potato or yellow fingerling potatoes, scrubbed and cut in half lengthwise
  • 2 carrots peeled and diagonally cut in 1/2-inch thick slices
  • 1 onion chopped


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 facts Per serving: about

  • Sodium 763 mg
  • Protein 47 g
  • Calories 507.0
  • Total fat 26 g
  • Potassium 1144 mg
  • Cholesterol 105 mg
  • Saturated fat 8 g
  • Total carbohydrate 22 g


  • Iron 26.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 56.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables