Nutritional Chart
Calories: 679 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 61 g
- 37 g
- 23 g
Ingredients Needed for Apple and Porcini-Stuffed Pork Loin
For the baby spinach:
1 tablespoon butter
3 ounces of baby spinach
salt
pepper
For the porcini-apple mixture:
2 teaspoons of olive oil
1 medium onion, diced
2 garlic cloves, crushed
1 tablespoon butter
1 ounce dried porcini mushrooms, chopped
2 medium apples, diced
1 teaspoon thyme powder
1 teaspoon dried rosemary
2 teaspoons of brandy
For the pork loin roll:
2 pounds of pork loins
salt
pepper
1 tablespoon olive oil
½ cup white wine
½ cup chicken stock
How to Make Apple and Porcini-Stuffed Pork Loin
- For the baby spinach:
Start melting the butter in a skillet over low heat. Add the baby spinach and season with salt and pepper. Cook and stir until tender.
- For the porcini-apple mixture:
Heat the olive oil in a skillet over low heat. Add the onion and garlic. Cook and stir until tender.
- Add the butter. Stir until it melts.
- Add the porcini and diced apples. Cook and stir for up to 1 minute. Add the thyme powder and dried rosemary and stir them in.
- Add the brandy. Cook and stir for 1-2 minutes more.
- For the pork loin roll:
Place one pork loin on the work surface and butterfly it. Tenderize it using a mallet, then season its inner side with salt and pepper.
- Add 1/2 of the cooked baby spinach and 1/2 of the porcini-apple mixture. Roll it up, then tie it with twine to secure its shape. Do the same with the other pork loin, the remaining cooked spinach, and porcini-apple mixture.
- Place the rolls in a baking dish, drizzle them with olive oil, white wine, and chicken stock. Bake for 45 minutes at 380⁰F/190⁰C.
- Remove from oven, cut the ties, and serve sliced.