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
MethodDon'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
- Folate 37.0
- Calcium 23.0
- Vitamin A 56.0
- Vitamin C 28.0