Spinach and Mushroom Stuffed Loin

Servings: 4
Prep Time: 65 minutes


2 pounds pork loin

1 tablespoon oil

1/2 cup onion (diced)

1 tablespoon garlic (minced)

1 1/2 cups spinach

3/4 cup cheddar cheese (shredded)

1/2 cup rye bread (diced)

1/2 cup chicken stock

1 1/4 cups mushrooms (sliced)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup onion powder

1 pound asparagus

2 tablespoons garlic (minced)

1/2 tablespoon oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup farro

1 tablespoon shallot (minced)

1/2 tablespoon garlic (minced)

1/4 cup parsley

1/4 teaspoon salt

2 teaspoons fresh thyme

1 quart chicken stock

1 tablespoon oil

1. Butterfly pork loin and pound to 1/4". Heat oil in pan, add onion, garlic and spices and cook to tender. Add mushrooms and cook for 2 more minutes and add spinach to wilt. Take off the heat and add chicken stock, rye bread, cheese and cool. Season pork with salt and pepper, place stuffing evenly, roll up, tie, and roast in 350F oven until internal temp reaches 145F. Let rest.

2. Remove the woody ends of the asparagus, toss with oil and season. Roast in 350F for 4 minutes until tender.

3. In a sauce pot, bring stock to a boil, add farro and simmer for 20 minutes. In a skillet, heat oil, onions, shallots and garlic until soft. Add farro and sauté with herbs and season. Wrap in aluminum foil and dig in!

Courtesy of the National Pork Board, Des Moines, Iowa.