Loin stuffed with spinach and cheese

Recipe for Loin stuffed with spinach and cheese

This dish combines the juiciness of pork loin with the delicate and nutritious flavor of spinach along with the creaminess of goat cheese. It is an ideal recipe for those who want a homemade meal with a special and healthy touch that also provides visual appeal on the plate.

Preparation time

Find out how much time you will dedicate to achieve this delicious stuffed loin:

• Preparation: 20 minutes
• Cooking: 35 minutes
• Total: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the stuffed loin

• 1 kg of pork loin
• 200 g of fresh spinach
• 150 g of crumbled goat cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Kitchen twine for tying

For the red wine sauce

• 250 ml of red wine
• 200 ml of beef broth
• 1 tablespoon of butter
• 1 tablespoon of flour

If you don't have goat cheese, you can substitute it with cream cheese or a similar fresh cheese. Fresh spinach can be replaced with frozen spinach, making sure to drain it very well before using it to avoid excess water in the filling.

Utensils we will use

• Large frying pan
• Sharp knife and cutting board
• Kitchen twine
• Mixing bowl
• Oven or oven-safe pan
• Measuring spoons
• Spoon or spatula for mixing

Preparation

1. Prepare the spinach and cheese filling

1. Sauté the garlic:
   • In a frying pan, heat the tablespoon of olive oil over medium heat.
   • Add the chopped garlic cloves and sauté for one minute to flavor the oil.
2. In a frying pan, heat the tablespoon of olive oil over medium heat.
3. Add the chopped garlic cloves and sauté for one minute to flavor the oil.
4. Cook the spinach:
   • Add the fresh spinach and cook until tender, approximately 3 to 4 minutes.
   • Remove the spinach and let it cool slightly.
5. Add the fresh spinach and cook until tender, approximately 3 to 4 minutes.
6. Remove the spinach and let it cool slightly.
7. Mix the filling:
   • In a bowl, mix the spinach with the crumbled goat cheese.
   • Season with salt and pepper to taste and stir well to combine flavors.
8. In a bowl, mix the spinach with the crumbled goat cheese.
9. Season with salt and pepper to taste and stir well to combine flavors.

2. Prepare the loin for stuffing

1. Cut the loin:
   • Make a longitudinal cut in the center of the loin without completely separating it, creating a pocket for the filling.
2. Make a longitudinal cut in the center of the loin without completely separating it, creating a pocket for the filling.
3. Fill and close:
   • Place the spinach and cheese mixture inside the pocket.
   • Carefully close the loin and tie with kitchen twine to ensure the filling does not come out during cooking.
4. Place the spinach and cheese mixture inside the pocket.
5. Carefully close the loin and tie with kitchen twine to ensure the filling does not come out during cooking.
6. Season externally:
   • Season the loin with salt and pepper to taste on the outside, being careful not to damage the kitchen twine.
7. Season the loin with salt and pepper to taste on the outside, being careful not to damage the kitchen twine.

3. Cook the stuffed loin

1. Preheat it:
   • Preheat your oven to 180 °C to have the temperature ready when you finish searing.
2. Preheat your oven to 180 °C to have the temperature ready when you finish searing.
3. Sear the loin:
   • In the same pan where you sautéed the garlic, add a little more oil and heat it over medium-high heat.
   • Brown the loin on all sides for 5 to 7 minutes to trap the juices inside.
4. In the same pan where you sautéed the garlic, add a little more oil and heat it over medium-high heat.
5. Brown the loin on all sides for 5 to 7 minutes to trap the juices inside.
6. Bake:
   • Place the pan with the loin in the oven and cook for 25 to 30 minutes. The ideal point is when the internal temperature reaches 70 °C or 160 °F.
7. Place the pan with the loin in the oven and cook for 25 to 30 minutes. The ideal point is when the internal temperature reaches 70 °C or 160 °F.
8. Rest:
   • Remove the loin from the oven and let it rest for 10 minutes before slicing so that the juices redistribute and the meat remains juicy.
9. Remove the loin from the oven and let it rest for 10 minutes before slicing so that the juices redistribute and the meat remains juicy.

4. Make the red wine sauce

1. Deglaze the pan:
   • In the same pan used for the loin, heat the red wine until it boils and cook for 5 minutes, scraping the bottom to release the caramelized flavors.
2. In the same pan used for the loin, heat the red wine until it boils and cook for 5 minutes, scraping the bottom to release the caramelized flavors.
3. Add the broth:
   • Incorporate the beef broth and let it reduce over low heat for 10 minutes to concentrate the sauce.
4. Incorporate the beef broth and let it reduce over low heat for 10 minutes to concentrate the sauce.
5. Thicken the sauce:
   • If you prefer a thicker sauce, mix the flour with a little water and add it to the sauce, cooking until the desired consistency is reached.
6. If you prefer a thicker sauce, mix the flour with a little water and add it to the sauce, cooking until the desired consistency is reached.
7. Add shine and final flavor:
   • Add the butter and mix well until the sauce is shiny and homogeneous. Season with salt and pepper to taste.
8. Add the butter and mix well until the sauce is shiny and homogeneous. Season with salt and pepper to taste.

To finish and serve

Carefully remove the kitchen twine before slicing the loin into medium slices to reveal the spinach and cheese filling. Serve each portion with a little red wine sauce over the meat. Accompany with steamed vegetables, mashed potatoes, or rice. This dish pairs well with cold cuts such as those from Navidul or harmonized cheeses from Casa Tarradellas.

I want to share these tips with you

• It is essential to drain the spinach well: This will prevent the filling from becoming watery and the loin from losing flavor and texture when cooked.
• Tie the loin firmly but without tightening too much: This will prevent the filling from coming out and the meat from becoming deformed.
• Sear the meat well: This helps preserve its juices during baking and adds flavor thanks to caramelization.
• Rest the loin after cooking: Allows the juices to distribute and keeps it juicy when cut.
• For a tastier sauce: Use a good homemade or quality beef broth that enhances the final flavor.
• If you add too much salt to the sauce: Add a pinch of sugar to balance the flavor.
• The accompaniments: Avoid very heavy sauces so as not to detract from the stuffed loin.

Nutritional Information

• Calories: 450 kcal
• Proteins: 45 g
• Fats: 25 g
• Carbohydrates: 8 g
• Fiber: 2 g

These values are estimates per serving, based on standard ingredients and usual cooking methods.

5 keys to make the spinach and cheese stuffed loin perfect

1. Loin quality: Choose a loin with good marbling to keep it juicy and flavorful.
2. Filling preparation: Sauté the spinach and let it cool to prevent it from moistening the meat.
3. Correct tying: Use strong kitchen twine and tie in several places so the filling doesn't come out.
4. Pre-searing: Don't omit searing the meat to trap the juices and give it a good color.
5. Post-resting: Give it time for the meat to rest, minimizing lost juiciness when cutting.

When is it ideal to enjoy it?

This spinach and cheese stuffed loin is perfect for family celebrations or special dinners where you want to show off with a dish that combines flavor and presentation. It's also a great option to surprise at winter gatherings or Christmas parties, as its juicy texture and red wine sauce offer a full experience to the palate.

Comparative table of Spinach and Cheese Stuffed Loin with similar dishes

Share your experience

The kitchen is always a place to experiment and share. Have you tried preparing this spinach and cheese stuffed loin? Tell us how it turned out, if you made any variations, or if you used any of the tips to improve the recipe. Your experience can inspire others to enjoy this delicious dish at home!

Culinary glossary

• Sauté: To cook food quickly in a small amount of fat over high heat.
• Sear: To brown the surface of food in a hot pan to seal in its juices.
• Sauté: Cook slowly with a little fat, usually to soften.
• Tie: Secure a cut of meat with string to maintain its shape and filling during cooking.
• Deglaze: Add liquid to a hot pan to dissolve and collect the caramelized residues left after cooking.

For more pork loin recipes that will help you vary your dishes, visit options like this recipe for loin with apple and mustard puree or the crusted loin with mustard sauce to surprise your family at the table.

Loin stuffed with spinach and cheese

This recipe for loin stuffed with spinach and cream cheese is perfect for those days when you want a tasty dinner without complications. With a creamy filling and quality seasonings, it's a dish that everyone will enjoy.

Type: Recipe

Cuisine: Italian

Keywords: loin, stuffing, spinach, cheese, Italian, soups, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 180 kcal

Preparation Time: PT15M

Cooking Time: PT40M

Total Time: PT55M

Recipe Ingredients:

• 2 lbs. pork loin
• 1 cream cheese (250 g)
• 250 g frozen spinach
• 2 minced garlic cloves
• 1 teaspoon chicken bouillon
• 1 tablespoon of Provence spices or Italian herbs
• Seasoning 214 (or seasoning of your preference)

Recipe Instructions:

Preparation Time :

Preparation Time : 15 minutes

Cooking :

Cooking : 40 minutes

Total :

Total : 55 minutes

Servings :

Servings : 4-6 servings

Difficulty :

Difficulty : Easy

Step 1 :

Preheat the oven to 375 °F.

Step 2 :

Cut the pork loin butterfly-style, making three cuts so that they are approximately 1.5 cm thick. Season with the seasoning on both sides.

Step 3 :

In a bowl, combine the cream cheese, the thawed spinach, the minced garlic, the chicken broth, and the spices of the province.

Step 4 :

Place the "pork sheet" in a baking sheet or baking dish. Spread the spinach and cream cheese filling evenly and then roll the loin.

Step 5 :

Season the top of the loin with seasoning 214, making sure that the fat side is up.

Step 6 :

Bake for 40 minutes at 375 °F. If the loin has not browned, turn on the broiler function for one minute to brown it completely.

Step 7:

Once cooked, let the loin rest for 10 minutes before slicing it to serve.

Editor's Rating:
4.8