Stuffed pork loin

I can guide you through the preparation of a stuffed pork loin, a hearty and tasty dish, ideal for a Sunday lunch or special occasion.

Ingredients

• 1 kg of pork loin
• 200 g of sliced bacon
• 100 g of hard cheese (like Parmigiano-Reggiano or Pecorino), grated
• 150 g of fresh or frozen spinach
• 3-4 cloves of garlic
• Salt and pepper to taste
• Aromatic herbs (rosemary, sage, thyme)
• Extra virgin olive oil
• White wine (for deglazing)
• Kitchen twine

Preparation

1. Start by cleaning the spinach (if fresh) and briefly sauté it in a pan with a drizzle of oil and a clove of garlic.
2. Lay the pork loin out on a working surface and make a horizontal incision (without cutting it completely) to open it like a book.
3. Season the inside of the loin with salt, pepper, and the chopped aromatic herbs.
4. Lay the cooled spinach and grated cheese over the meat.
5. Roll the loin upon itself to wrap the filling and tie the roll with kitchen twine to maintain its shape during cooking.
6. Cover the loin with slices of bacon, securing with some twine if necessary.
7. In a baking tray, heat a drizzle of oil and brown the loin on all sides to seal in the juices.
8. Once the loin is nicely browned, deglaze with white wine.
9. Cover the tray with foil or a lid and bake in a pre-heated oven at 180°C for about an hour and a half, or until the meat is cooked yet still succulent. The internal temperature should reach 70°C for complete cooking.
10. During cooking, occasionally baste the meat with its cooking juices to keep it moist.
11. Once cooked, allow the loin to rest for at least 10 minutes before removing the twine and slicing.

Curiosity

In many Italian regions, stuffed loin is prepared during holidays, and every family has their own variant of the stuffing. Sometimes dried fruit, like prunes or apricots, are added to the stuffing to give a sweet touch to the dish.

If you do not have all the ingredients available or wish to make changes based on your tastes, the Cucinologo is here to advise you!