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Tuesday, May 15, 2012

Mediterranean Stuffed Loin of Pork

In honor of Mother's Day, I wanted to create my mom a special dinner she could never forget.










What about a stuffed loin of pork with sun-dried tomatoes, spinach, onions, and garlic? You know what pairs well with a pork loin? Risotto



Whether your impressing mom or even guests, it sure is a simply divine meal! It does take some patience, but remember, cooking is supposed to be fun,.....well it is for me! I encourage you to grab your pork loin, garlic, spinach, and sun-dried tomatoes, and get cookin'! Bon appétit!



This has to be one of my most divine recipes I've ever created. With the addition to the pork, I've created a simple  cheese and spring pea risotto.






 Brianna's Gourmet Stuffed Loin of Pork
  • Pork tenderloin 
  • 3-4 c spinach
  • 6-10 sun-dried tomatoes, with or without oil, your choice, roughly chopped
  • 5 button mushrooms, chopped (or mushroom of choice)
  • 3 cloves of garlic, minced
  • 1 c chicken broth
  • 1 c red wine
  • Onion, chopped 
  • Garganzola Cheese
  • 3 Tbsp butter
  • Olive Oil
  • Salt & pepper
  • Italian herbs
  • Butcher twine
  1. Preheat oven to 400. Prepare a roasting pan with either cooking spray or olive oil
  2. In a medium sized skillet, add a couple teaspoons of olive oil and allow to heat up. Add garlic , spinach, onions, salt ,and pepper.. Saute spinach until wilted, set aside.
  3. Carefully butterfly cut or roll-cut your pork loin. Be sure not to cut through the pork! Keep in mind that this might take some practice! Season with herbs, oil, and salt and pepper. Add spinach, sun-dried tomatoes, and onions and assemble in the middle of the pork loin.
  4. Carefully fold over the flap of meat and tie with about 2 ft of butchers twine.
  5. Place loin in pan and roast for about 35 minutes.
  6. Once finished cooking, tent and allow to rest for about a half and hour.
  7. Meanwhile, prepare your sauce.
  8. In a saucepan, add chicken stock (or beef), wine, and butter and cook until it comes to a boil. Add sauteéd mushrooms and continue cooking until sauce has reduced by half. Gradually add cornstarch/ flour until thickened.
  9. Untie and slice your beautiful and divine stuffed loin of pork and ladle on the fabulous sauce!
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