Sunday, January 1, 2012

Sunday: Wild Rice and Spinach Stuffed Pork Loin

Serving this with leftover Carrots and cauliflower tonight.

1 3# pork loin roast
1-2 c prepared wild rice
1/2 c thawed frozen spinach
small can of mushrooms
2 eggs
 Parmesan cheese
salt and pepper.

Butterfly your pork loin.  You can have the butcher do this for you, or  follow the tutorial found HERE.
 Saute  your spinach and mushrooms together in a little butter or olive oil, with salt and peper to taste.  Add the prepared wild rice at the end, just to mix well, and coat the rice with butter.  Allow to cool,  mix in two well beaten eggs and some Parmesan cheese, then spread over the butterflied roast.  Roll the roast back up, and tie with butcher twine and rub with salt and pepper.  Roast at 375 for about 90 minutes, or until internal temp reaches 160.

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