65 min 2
Tuscan Spinach and Havarti Stuffed Pork Loin
This Havarti-slathered pork dish flavored with Tuscan herbs is juicy, delicious, and hard to share.
Grass-fed butter, at room temperature
1 (1-pound) pork loin
¼ cup extra-virgin olive oil
½ cup grated organic Parmesan cheese
½ teaspoon toasted sesame seeds
½ teaspoon dried bell pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
1 cup fresh spinach leaves
to 8-ounce) block organic garlic and herb Havarti cheese, sliced
1 tablespoon Dijon mustard
Directions Preparing:20 minCooking:45 min
Step 1Preheat the oven to 400°F.
Step 2Grease a 13-by-9-inch baking dish with butter.
Step 3Butterfly the pork loin by cutting it lengthwise, but do not cut all the way through, just enough to open it like a book. Liberally brush the butterflied pork loin all over with the olive oil.
Step 4In a large bowl, mix the Parmesan cheese, sesame seeds, dried bell pepper, garlic powder, onion powder, and salt. Add the pork to the bowl and completely cover it inside and out with the mixture.
Step 5Place the pork loin in the baking dish and evenly spread any remaining herb mixture from the bowl on the loin. Arrange the spinach on one side of the pork, then layer the Havarti cheese over the spinach. Close the pork loin like a book, and wrap it with silicone baking bands or kitchen twine.
Step 6With a meat injector, inject the mustard into the pork loin at multiple points. Alternatively, just spread 1 teaspoon of mustard over the top of the pork loin.
Step 7Roast the pork until its internal temperature reads 145°F on a meat thermometer, about 45 minutes. Let it rest for 5 minutes before slicing.
Nutrition Facts (per serving of 2)