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Spinach and Herb Stuffed Pork

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Spinach and Herb Stuffed Pork
  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 8
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Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.

Ingredients

1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
package (3 oz) cream cheese, softened
4
medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2
to 3 cloves garlic, finely chopped
1 1/2
teaspoons chopped fresh tarragon leaves
1/4
teaspoon ground red pepper (cayenne)
1
boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4
teaspoon salt
1/8
teaspoon pepper

Directions

  • 1 Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
  • 2 In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
  • 3 Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
  • 4 Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Daily Value
Total Fat
17g
0%
(
Saturated Fat
7g
0%
)
Sodium
210mg
0%
Total Carbohydrate
2g
0%
(
Dietary Fiber
0g
0%
)
Protein
45g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Vegetable; 6 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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