Roast Stuffed Pork Loin

Major deliciousness alert! Seriously, this is excellent, 10+/10, even when reheated. And if you've never had pine nuts before, this is a great way to try them out. They don't taste like pine, though lol. One thing I forgot to mention in my video is that at the end, after taking it out of the oven, tent it with foil or cover loosely with a lid for 10 minutes to let the roast "rest" before slicing. And one change I will make when preparing in the future is that the garlic can be added at same time as mushrooms, no need to do these separately. I served this with crinkle cut French fries and a side salad (not shown).

Link to original recipe: https://www.wholefoodsmarket.com/recipes/roasted-pork-loin-stuffed-baby-spinach-mushrooms-and-pine-nuts

Link to my YouTube of preparation: https://youtu.be/Q1_WkvOh02Y

Recipe below contains my modifications.

Ingredients:

1/4 c. extra-virgin olive oil, divided

1 1/2 cloves garlic, minced (I used one large and one small)

8 oz. sliced baby bella mushrooms

4 (or 5) oz. baby spinach

~1 tsp. fresh rosemary, chopped

shredded mozzarella cheese (to taste, optional)

3/4 tsp. kosher salt, divided

3/4 tsp. coarse ground black pepper, divided

1/2 c. pine nuts, toasted

1.7 (can be up to 2) lb. boneless pork loin, butterflied

Directions:

1. In a large skillet over medium heat, heat 2 T. of the olive oil, then add the garlic and mushrooms (at the same time, not like in the video). Cook, stirring occasionally, until mushrooms start to brown and release their liquid (around 3-5 min.)

2. Add the spinach to skillet and stir in, cooking until just wilted (around 2-3 min.)

3. Remove from the heat. Stir in 1/4 tsp. each of kosher salt and pepper, along with rosemary, followed by pine nuts, then mozzarella.

4. Heat oven to 375°F. Season butterflied pork all over with the remaining 1/2 tsp. each of kosher salt and pepper.

5. Spread the mixture onto the butterflied part of the pork, leaving a small border around the edges. You will likely have some mixture leftover, which you can keep to serve with the finished dish.

6. Position a piece of kitchen twine every one inch along the underside of the pork so you will be able to tie it closed. Pull the long sides together to try to enclose the stuffing (yes, this is tricky and some will likely ooze out, this is okay) and tie each twine piece, trimming off excess twine afterwards.

7. Heat remaining 2 T. of olive oil in a large oven-safe skillet (I used cast iron, recommend it) over medium-high heat. Add pork to skillet and brown all over.

8. Transfer to the oven and roast until internal temp is at least 150°F at thickest part of roast, around 45 min-1 hr.

9. Tent the roast with foil or loosely cover with a lid and let rest for 10 min before slicing and serving. Enjoy!