Stuffed Pork Loin
From the Kitchen
of Robert Flath (Barb's son)
1 Tablespoon olive oil
1 Spanish onion
8 ounces fresh spinach, trimmed, rinsed and chopped (4 cups)
1 teaspoon dried basil, crumbled
1 ounce each, dried apples, apricots and pitted prunes, chopped, and
golden raisins (1/2 cup total)
6 slices whole-wheat toast cut into 1/2 inch cubes
1/4 cup chopped walnuts or pecans (2 ounces)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons apple jack or cider
1 egg white
2 pounds boneless pork loin
nonstick cooking spray
1) In a 10 inch non stick skillet, heat the oil over moderate heat.
Add the onion and sauté, stirring frequently, for 5 minutes or until
softened. Stir in the spinach, basil, and dried fruit; cook, uncovered
for 5 minutes or until most of the liquid has evaporated.
2) Add the toast cubes, walnuts, salt and pepper, stir until combined
and remove from the heat. In a glass measuring cup, beat together
the apple jack and egg white. Stir into the skillet and set aside.
3) Preheat the oven to 400 degrees F. Trim the pork loin of excess
fat. Using a sharp knife and beginning at one of the long sides, split
the roast almost in half, leaving 1/2 inch uncut at the other long side.
Lay the pork loin open between 2 sheets of plastic food wrap; Using
a meat mallet or a small heavy skillet, pound the pork to an even 5/8 inch
thickness. Remove the plastic food wrap. Spoon about 2 1/2 cups of the
filling down the center of the meat, spreading it evenly and shaping into
a log. Gently wrap both sides of the meat around the filling and temporarily
secure the edges with toothpicks. Tie the meat with string at 1 inch intervals
and remove the toothpicks.
4) Tear off a sheet of heavy-duty aluminum foil about 16 inches
long and coat it with nonstick cooking spray. Place the roast, seam side
down, on the foil and wrap crimping the edges to seal. Place the remaining
stuffing in a covered ovenproof dish and set aside.
5) Place the meat on a baking sheet and roast for 30 minutes.
Reduce the oven temperature to 350 degrees F and place the covered dish
of stuffing in the oven. Open the foil around the roast so that the top
and sides can brown and roast an additional 25 minutes or until meat thermometer
inserted into the thickest part of the loin registers 160 degrees. Remove
the roast and covered dish. Let the roast stand for 15 minutes before carving.
Serve warm or cold with steamed butternut squash. Serves 8.
Preparation time 25 minutes. Cooking time 1 hour 5 minutes. Standing
time 15 minutes
Per serving: Calories 349; Saturated fat 3 g; Total fat 15 g;
Protein 30 g; Carbohydrate 25 g; Fiber 5 g; Sodium 374 mg; Cholesterol
Weight Watcher points per serving. 7 (entree only).