Stuffed Pork Loin with Spinach Pesto, Cranberries and Pecans

Instructions

Prepare the spinach pesto.

In a food processor, add the pine nuts, garlic, lemon juice, salt, and pepper. Process until well combined.

Add the spinach leaves. Process until well combined.

Add in the Parmesan cheese.

Add the olive oil.

Process again until combined and smooth. Set aside until ready to use.

Butterfly the pork loin

Preheat your oven to 375°F (190°C). Place the pork loin onto a large plastic cutting board.

Using a sharp knife, slice horizontally into the pork, stopping about ½ inch (1cm) from the other side.

Open it like a book.

Repeat the process with each half of the pork loin, starting from the center and cutting until you're 1/2 inch (1cm) from the edge, without cutting all the way through.

Open each side like a book.

Cover with plastic wrap and gently pound to an even thickness (about ½ inch (1cm) thick.

Season with salt and freshly ground black pepper.

Prepare the filling

Spread 1/2 cup (120g) pesto evenly over the inside of the butterflied pork loin.

Sprinkle the dried cranberries and chopped pecans evenly over the pesto.

Roll the pork loin tightly from one long edge to the other, enclosing the filling.

Season the roll with more salt and freshly ground black pepper.

Tie with kitchen twine at 1-inch (2.5 cm) intervals to secure the roll.

Sear the pork loin

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Sear the pork roll on all sides until browned, about 23 minutes per side.

Roast the pork loin

Transfer the pork loin in the skillet to the oven. Roast for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) for a tender, center.

During the last 10 minutes of roasting, brush the pork with honey for a subtle sweet glaze.

Remove the pork from the oven and let it rest for 10 minutes before slicing. This helps retain the juices.

Remove strings and slice into ½-inch (1cm) rounds and serve with pan drippings, remaining pesto, and desired side dishes.

Main Course