Stuffed Pork Loin with Spinach and Sun Dried Tomatoes

4 from 1 vote

Stuffed Pork Loin with Spinach and Sun Dried Tomatoes

Stuffed Pork Loin with Spinach and Sun Dried Tomatoes is an easy Italian stuffed pork loin dinner to make for Sunday dinner for a group of hungry family! It's deliciously seasoned and oozing with smoked provolone cheese!

Course dinner

Cuisine American, Italian

Keyword stuffed pork loin with spinach

Prep Time 10 minutes

Cook Time 1 hour 45 minutes

resting time 10 minutes

Total Time 2 hours 5 minutes

Servings

Calories 507cal

Author Joanne Schweitzer

Ingredients

4 lb boneless pork loin
2 cups fresh spinach leaves
8 oz sun dried tomatoes in oil drained of oil
6 slices smoked provolone cheese
1 sprig fresh rosemary
1 tbsp extra virgin olive oil
1/4 tsp garlic powder divided
salt and pepper to taste

Instructions

First, preheat oven to 350F.
Then, cut the boneless pork loin in the shape of a "C." That'll help it fold over to close.
Next, add the seasonings to the meat: garlic powder, salt and pepper.
Then, add the sun dried tomatoes and rosemary.
Next, add the spinach leaves. Just stack them as best you can.
Then, add the smoked provolone cheese slices.
Next, fold over the pork to close and tie with butcher string.
Then, sprinkle the top with some more garlic powder, salt and pepper.
Last, roast in oven at 350F for 1 1/2 to 1 3/4 hours. NOTE: Let the roast sit 10 minutes before cutting it. If juices run pink or center of meat is still pink, put back in oven another 15 minutes and recheck. The internal temperature measured at the thickest part of meat should read 145°.

Notes

Note: The oil in sun dried tomatoes is calculated in the nutrition facts but, you aren't using all of the jarred oil in this recipe. Therefore, the fat and calories is less than listed.

Storage:

Store cooled leftovers in the refrigerator for up to 5 days.

Nutrition