SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN
Provided by Robert Irvine : Food Network
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
- For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
- Preheat the oven to 350 degrees F.
- Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
- Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
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Lynn Hudspeth
[email protected]I'm definitely going to make this recipe again.
Xavier
[email protected]This dish was so easy to make, and it turned out so well!
Mark Magat
[email protected]I'm not a big fan of pork loin, but this recipe changed my mind.
Munni Bgd
[email protected]This recipe was a bit too spicy for my taste, but I'm sure others would enjoy it.
Gabriella Colwell
[email protected]I would love to try this recipe, but I don't have a food processor.
Abdulsalam lyday
[email protected]This dish is perfect for a weeknight meal.
Sameer cassim
[email protected]I've never made pork loin before, but this recipe made it easy.
Marita Oweza Gqwesa
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
basiru ndow
[email protected]I'm not sure what I did wrong, but my pork loin came out dry.
Bella Take
[email protected]This was a great recipe for a special occasion.
Sharo Khan
[email protected]I would definitely recommend this recipe to others.
john amponsah
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good.
Nasir Wazir
[email protected]Overall, this was a good recipe. I would make it again, but I would add a few more spices to the pork loin.
Shahzad Hoti
[email protected]I found this recipe to be a bit too time-consuming.
JOEL JACOBS
[email protected]This dish was a little bland for my taste.
Jeff Noe
[email protected]This recipe is a keeper! It's simple to follow and the results are amazing.
Gloria Valentine Tshaba kayembe
[email protected]I loved the fresh flavors of this dish. The spinach, mint, and basil pesto was a great way to add brightness to the pork loin.
Md. Naim
[email protected]This dish was easy to make and turned out great! The pork was cooked perfectly and the pesto stuffing was delicious.
Haider Abbas
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The combination of spinach, mint, and basil in the pesto is so refreshing and flavorful.
Shafiya Islam
[email protected]This recipe was a hit with my family! The pork loin was juicy and flavorful, and the pesto stuffing was the perfect complement. I will definitely be making this again.