A stuffing of spinach, garlic and Parmesan, plus a simple sage butter amp up the flavor of plain pork.
- 3 ounces (about ½ cup) spinach or other favorite greens, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ½ cup Parmesan
- 2-3 pounds pork loin, butterflied and pounded flat
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of one lemon
- 2 teaspoons Dijon mustard
- ⅓ cup fresh sage, chopped
- 4 tablespoons butter
- ½ teaspoon salt
- Heat oven to 400 degrees.
- Combine spinach, garlic, olive oil and cheese. Salt and pepper both sides of the pork. Spread the spinach mixture on pork, leaving about 1 inch uncovered. Roll gently and tie with kitchen string. Place in a small roasting pan.
- Roast for 15 minutes uncovered. Reduce temperature to 300 degrees, cover and roast for 1 ½ hours.
- Remove from oven and allow to rest for about 15 minutes.
- Place roasting pan over medium heat on your cooktop. Stir until drippings are reduced by half and slightly thickened.
- Combine sage butter ingredients with pan drippings, and stir over medium heat in the roasting pan until well mixed. Remove strings from roast and slice. Spoon sauce over top and serve.