Pork loin stuffed with spinach, goat cheese, and walnuts

Recipe for Pork loin stuffed with spinach, goat cheese, and walnuts

This main course combines pork with a delicate filling of spinach, goat cheese, and walnuts, creating a perfect balance of textures and flavors. The mix of ingredients offers a simple yet sophisticated culinary experience, ideal for enjoying at any special meal.

Preparation time

Find out the time needed to have this delicious stuffed pork loin ready.

• Preparation: 20 minutes
• Cooking: 60 minutes
• Total: 80 minutes
• Servings: 4 to 6
• Difficulty: Intermediate

Ingredients

For the pork loin

• 1 kg clean pork loin
• Salt to taste
• Freshly ground black pepper to taste
• Baking paper to wrap the loin

For the filling

• 200 g of fresh spinach
• 150 g goat cheese
• 50 g chopped walnuts
• 1 small onion
• 1 red bell pepper small
• Olive oil for sautéing

If you don't have goat cheese, you can use cream cheese or ricotta as an alternative, but remember that the texture will be less firm. Walnuts can be substituted with almonds or hazelnuts, maintaining the characteristic crunchiness.

Utensils we will use

• Non-stick pan
• Sharp knife
• Cutting board
• Mixing bowl
• Conventional oven
• Baking paper
• Spoon or spatula

Preparation

1. Prepare the filling

1. Wash and chop the onion: Wash the onion under the tap and chop it into very small pieces so that it cooks evenly.
2. Sauté the onion: Heat a pan with a little olive oil over low heat. Add the onion and cook until transparent, approximately 5 minutes. This enhances its flavor and softens its texture.
3. Cook the spinach: Wash the spinach and add it to the pan with the onion. Cook over medium heat until the leaves wilt, which usually takes about 3 to 5 minutes. Avoid overcooking to preserve its green color and nutrients.
4. Roast the pepper: Cut the pepper into thin slices (3 to 5 mm) and add it to the sauté to give the mixture a subtle sweet touch and color.
5. Integrate the ingredients: Turn off the heat and mix the preparation with the chopped walnuts and goat cheese in pieces. This creates a creamy yet crunchy texture, ideal for the filling.

2. Prepare the loin

1. Clean and open the loin: Clean any excess fat from the loin. Then, with a sharp knife, make a longitudinal cut in the center, without cutting it completely through, to be able to stuff it.
2. Flatten the loin: With the back of the knife or a kitchen mallet, flatten the loin to spread it out more and facilitate stuffing. This also helps the meat become more tender after cooking.
3. Season with salt and pepper: Add salt and freshly ground black pepper to taste on both sides of the loin; this helps enhance the natural flavor of the meat during baking.
4. Add the filling: Spread the spinach, cheese, and walnut mixture evenly over the flattened loin, being careful not to leave excess on the edges so that it can be closed properly.
5. Roll the loin: Roll the loin tightly from one end, making sure the filling is well enclosed.
6. Season externally: Once rolled, re-season the outside with salt and pepper.
7. Wrap in parchment paper: Wrap the loin tightly in parchment paper so that it retains its juices and shape during cooking.

3. Bake the stuffed loin

1. Preheat the oven: Adjust the temperature to 170 °C (340 °F) for even baking.
2. Initial cooking: Place the wrapped loin on a baking sheet and cook for 45 minutes. During this time, turn it occasionally to ensure it cooks evenly and the paper doesn't burn.
3. Remove the paper: After 45 minutes, remove the parchment paper to expose the surface of the meat.
4. Brown the loin: Bake for 15 more minutes without the paper, so that the outer layer browns and gets a slight crispy touch.

To finish and serve

Let the loin rest for a few minutes after taking it out of the oven so that the juices redistribute. Slice into uniform pieces and serve hot. You can accompany it with apple puree or a fresh salad to balance the flavors of the main dish.

Nutritional Information

• Calories: 420 kcal
• Proteins: 35 g
• Fats: 22 g
• Carbohydrates: 5 g
• Fiber: 2 g

Values are approximate per serving and may vary depending on specific ingredients and portion served.

5 tips to make your stuffed pork loin perfect

1. Choose a quality loin: A good cut of meat directly influences the final juiciness and flavor.
2. Do not overfill the filling: An excess can make rolling difficult and cause the filling to come out during cooking.
3. Wrap the loin well: Use good quality parchment paper and make sure it is tightly fitted to preserve the juices.
4. Control the oven temperature: Slow baking at a medium temperature allows the pork to become tender without drying out.
5. Let it rest before cutting: This helps the internal juices settle and the slices remain juicy.

When is it ideal to enjoy pork loin stuffed with spinach, goat cheese, and walnuts?

This dish is ideal for family dinners or special gatherings where you want to impress without resorting to complicated techniques. The combination of flavors adds elegance and makes it a perfect option for celebrations or for that family weekend lunch. Due to its presentation and flavor, it is also a good alternative for special occasions such as the Christmas.

Comparison with other similar recipes

Share your experience

After preparing this pork loin stuffed with spinach, goat cheese and walnuts, we invite you to tell us how it turned out, if you made any variations, and how you did with the steps. Home cooking is enriched when you share your experiences and tips with others.

Culinary glossary

• Sautéing: Cook food in oil over medium-low heat until tender and lightly browned.
• Roll: Fold or roll a food, in this case the loin, to enclose a filling inside.
• Flatten: Pound or press a food to spread its surface, facilitating stuffing and even cooking.
• Season with salt and pepper: Add salt and pepper to season and enhance the flavor of food.
• Rest: Rest the meat after cooking so that the juices redistribute and it retains its moisture.