Tricolore Stuffed Pork Loin
Recipe GLPR374f1e1c48ae51
A stunning centerpiece featuring a butterflied boneless pork loin layered with provolone cheese, roasted red peppers, and fresh spinach, inspired by the Italian flag colors. The loin is tied and roasted with onions, rosemary, and chicken broth until juicy and golden, then sliced and served with its natural pan sauce.
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Ingredients
1 medium onion
5-pound boneless pork loin, butterflied
10 slices provolone piccante cheese
4 whole jarred roasted red peppers
2 cups baby spinach
4 sprigs fresh rosemary
2 cups low-sodium chicken broth
2 tablespoons olive oil
Directions
Preheat your oven to 425 degrees F.
Peel the onion and slice it into 4 thick rounds. Arrange them in a 13-by-9-inch baking pan and set aside.
Using a sharp knife tip, score the fat side of the pork loin in a crosshatch diamond pattern, cutting approximately 1/4-inch deep. Unroll the butterflied loin to lay completely flat and season with 1/2 teaspoon salt. Arrange the provolone slices over the pork in a slight shingling pattern. Drain the roasted peppers and carefully open them flat, then tear or cut into 8 triangular pieces. Arrange the pepper triangles in a layer on top of the cheese, fitting them together like a puzzle. Distribute the baby spinach evenly over the peppers. Starting from one long end, carefully roll the pork back into a log shape with the scored fat side facing outward. Using butcher's twine, tie the roll securely in 4 places along its length. Season the exterior of the rolled loin with 3/4 teaspoon salt.
Place the tied pork loin seam-side down on the bed of onion rounds. Scatter the fresh rosemary sprigs around and between the onions. Pour the chicken broth into the bottom of the pan around the pork. Drizzle the top of the loin evenly with the olive oil. Roast in the preheated 425-degree oven until the top is golden brown, about 50 minutes.
Remove from the oven and baste the pork with the pan juices. Reduce the oven temperature to 375 degrees F and return the pan to the oven. Continue roasting until an instant-read meat thermometer inserted into the thickest part of the pork registers 165 degrees F, approximately 40 minutes more.
Remove the pork from the oven and let it rest on a cutting board for 15 minutes before slicing. Strain the pan juices through a fine-mesh sieve into a serving vessel, discarding the solids. Slice the pork into 1/2-inch-thick slices and serve with the warm strained pan sauce.
