Recipe: Roasted Pork Loin with Spinach, Peppers and Mushrooms

Nothing excites me more than food, but, more importantly, healthy food!  I was so excited to come across this recipe as my whole family LOVES...or drools...over pork loin.  I cannot wait to try this recipe out.

Roasted Pork Loin with Spinach, Peppers, and Mushrooms
by Heather Gaither/ www.emetabolic.com

Roasted pork loin stuffed with fresh vegetables, this recipe looks elegant and tastes decadent, but it is surprisingly simple to prepare.  You can mix up the vegetables in the stuffing with any of your favorites.  Pork tenderloin is an excellent source of lean protein, one 4 ounce portion contains 28 grams of protein and only 4 grams of fat.  For many years pork got a bad rap in the weight loss world, but Pork Loin is actually a lean source of good protein, and contains nutrients like selenium, vitamin B-1, and choline.

Ingredients:

• 1/4 cup extra-virgin olive oil, divided
• 1 clove garlic, finely chopped
• 3 oz mushrooms, sliced
• 3 oz diced red bell pepper
• 1 (5-ounce) package baby spinach
• 3/4 tsp coarse sea salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 (2-pound) center-cut boneless pork loin roast, butterflied.

Method:

Heat 2 tbsp  of the oil in a large skillet over medium heat.  Add garlic and stir until fragrant, about 30 seconds.  Add mushrooms and peppers, cook, stirring, until they start to brown and release their liquid, 3-5 minutes.  Add spinach and cook until just wilted, 2-3 minutes.  Season with 1/4 tsp of the salt and 1/4 tsp of the pepper.  Remove from heat and let cool.

Preheat oven to 350 degrees F.  Season pork all over with remaining 1/2 tsp salt and 1/4 tsp pepper.  Spread cooled spinach-mushroom mixture evenly over pork, leaving a border around the edges.  Roll up, jelly roll style, or fold in half like a book and tie pork at 1-inch intervals with kitchen twine.

Heat remaining 2 tbsp oil in a large skillet over medium-high heat.  Add pork, seam side down, and brown for 3-4 minutes, then brown the remaining sides and ends.  Transfer pork to a roasting pan and roast until an instant=read thermometer inserted into thickest part reads 150 degrees, 1-1 1/4 hours.  Let pork rest for 10 minutes, then cut into thick slices and serve.

Serve with roasted sweet potatoes or with our Cauliflower Potato Mash recipe.

Portions: since the pork is filled with some vegetables, weigh out about 1 oz overy your menu portion size.  For example, if your menu allows for 4 oz serving of pork, weigh pork loin on your scale to 5 oz and enjoy!

Variation:

•  If you like more of a stuffing, add Panko Bread crumbs to the mixture.
• For a bit of cheesy kick, add some finely grated Parmesan cheese.
• For extra tender pork, pound thin before stuffing.