I don't know why, but pork just says fall to me. There is something about it that seems perfect when the weather turns a little cooler. I have had this idea in my head for a little while now, but it had been so hot that the timing didn't seem right. It finally cooled down, so I through open the windows and got out a big hunk of pork loin!
This filling is delicious! I knew it was going to be. How could cream cheese, Parmesan and spinach not be good together? Plus it smells amazing while it is baking!
Of course everything is better browned, so the pork took a turn on the hot stove before going into the oven. It came out with a beautiful color and a knock your socks of smell.
As with any meat, you are going to want to let this rest a while before you cut into it. It is especially important with this though because you don't want all that melty cheese running out. Give everything a chance to settle in for a bit before you dive in!
I served this with some simple butter parmesan noodles and some peas. It was an easy meal that looked like it took a lot more effort than it did. It was greeted by a lot of mmmms at the table. That is a win in my book!
Parmesan Spinach Stuffed Pork Loin
10 oz frozen spinach, thawed
8 oz cream cheese (I used neufchatel cheese)
3 cloves garlic, minced
1/4 cup green onions, sliced
1/4 cup Parmesan cheese
1 tsp pepper
1-2 lb pork loin
2 T olive oil
- Cut pork loin almost in half, leaving about 1/4" remaining intact. Lay the pork loin open.
- Starting from the center, cut each side almost in half again. It is easier than it sounds, just use a sharp knife and go slow. Open the pork loin up and pound out any high spots.
- Squeeze the liquid out of the thawed spinach. Mix it with cream cheese, garlic, green onions, Parmesan and pepper.
- Spread over pork loin.
- Roll the pork loin tightly.
- Heat an oven proof pan and oil on the stove. I used my cast iron dutch oven (one of my favorite tools!)
- Sprinkle with salt and pepper on pork loin, then brown on both sides.
- Cover and place in 375 F for about an hour or until it reaches an internal temperature of 145 F.
- Let rest for at least 10 minutes and then slice. It smells so good it will be hard to wait, but it is worth it!
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Thanks for joining us this month and hope you come back to see what we're celebrating next month!