Spinach-Stuffed Pork Loin

SPINACH-STUFFED PORK LOIN

This recipe for Spinach-Stuffed Pork Loin is a delicious and elegant dinnertime idea that is surprisingly simple to prepare.

Serves 6 to 8

3	tablespoons olive oil
1½	cups baby spinach, trimmed and rinsed
1½	cups Swiss chard, coarsely chopped and rinsed
½	medium yellow onion, peeled and chopped
4	cloves garlic, peeled and minced
¼	cup golden raisins
¼	cup pine nuts (optional)
pinch	ground nutmeg
	Kosher salt and freshly ground black pepper
1	boneless pork loin (about 4-pounds), trimmed and butterflied
2	sprigs fresh thyme, leaves picked

Warm 1 tablespoon of the olive oil in a skillet set over medium heat. Add the spinach and Swiss chard, as well as any water that clings to the leaves. Cover the skillet and cook, tossing occasionally, until the leaves are tender and wilted, about 4 minutes. Remove the spinach and Swiss chard from the skillet and set aside.


Return the skillet to the heat and add an additional tablespoon of the oil. Toss in the onion and garlic. Cook, stirring occasionally, until golden brown, 5 to 6 minutes. Remove from the heat and combine with the reserved spinach mixture. Stir in the raisins, pine nuts, and nutmeg. Season to taste with salt and black pepper. Set aside to cool to room temperature.


Preheat the oven to 450°F. Place the pork loin cut-side-up on a work surface. Season with salt and black pepper. Spread the cooled spinach mixture over the pork. Roll the pork up and tie with butchers' twine. Brush the outside of the pork loin with the remaining tablespoon of oil. Sprinkle with the thyme leaves and season with salt and black pepper.


Place the pork in a 9-by-13-inch roasting pan. Roast in the preheated oven until an instant- read thermometer inserted into the thickest part of the pork loin registers 145°F, about 35 to 40 minutes. Remove from the oven and rest 10 minutes before removing the butchers' twine ties and slicing the pork loin into ¼-inch thick slices.