Pork Loin Stuffed Spinach and Emmenthaler Cheese

Name: Pork Loin Stuffed Spinach and Emmenthaler Cheese
Total time: 7200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Pork Loin - either pre marinated or with Salsa Verde for 24 hr; 4-6 oz Emmenthaler Cheese; 1 Package Frozen Spinach; 1/4 cup Dry white wine (Chardonnay); 4-6 Tbsp Chopped Garlic (to taste, 50% reserved); 1 Tbsp Red Pepper; 4 oz prosciutto; to taste Salt and Pepper; 2 tsp Italian Seasoning; 1/2 White Onion; 1 Cup Vegetable Better than base; 1 Cup Red Wine; 2-4 Tbsp Black Pepper (to taste); 1/2 Yellow Pepper

Jeff Lynch @hobbit_chef

This is a mash up of several recipes, which I experimented with tonight with our Convection oven. I think this would work fine with standard oven cooking, but it worked out so well I think it would make a great winter night, slow cook meal.

Jeff Lynch @hobbit_chef

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Ingredients

90 to 120 mins

2 servings

1Pork Loin - either pre marinated or with Salsa Verde for 24 hr
4-6 ozEmmenthaler Cheese
1 PackageFrozen Spinach
1/4 cupDry white wine (Chardonnay)
4-6 TbspChopped Garlic (to taste, 50% reserved)
1 TbspRed Pepper
4 ozprosciutto
to tasteSalt and Pepper
2 tspItalian Seasoning
1/2White Onion
1 CupVegetable Better than base
1 CupRed Wine
2-4 TbspBlack Pepper (to taste)
1/2Yellow Pepper

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Steps

90 to 120 mins

1

Preheat the oven to 350 Degrees, (use auto convect if it's a function on your stove.)
2

Prepare the Spinach according to the microwave package directions, but instead of water, use Chardonnay instead of water. Put 2 tsp or so of Chopped Garlic in with the Chardonnay in the dish, with a tsp of black pepper. Once cooked in the microwave, set aside for use as stuffing, and as a side vegetable for plating - keep warm at 200 degrees.
3

Slice the pork loin down the middle, and place slices of Emmenthaler Swiss cheese in the cavity, cover the Emmenthaler in slices of Prosciutto, and fill the remainder of the cavity with cooked spinach mentioned in Step 2.
4

Cover the pork loin in Pepper to taste, Italian seasoning, and bread crumbs prior to putting in the oven.
5

Bake the pork loin for 1 hour and 30 minutes
6

For the gravy chop 1/2 onion, and 1/2 yellow pepper in a rough chop. Braise the onion for 10 minutes on medium in a pan, add the yellow pepper and cook for 5 minutes (while the Pork Loin is roasting). Generously add black pepper to taste (there really is no such thing as too much for the gravy.) Prepare 1 cup of Vegetable Better than Base in the microwave.
7

Pour the wine and vegetable base mixture into the pan you've cooked the onion and yellow pepper pan, and begin to reduce the mixture by half, constantly stirring the mixture on a high flame. This should take 15-20 minutes while the loin cooks in the oven.
8

Once the wine reduction has been completed, put it in a toaster over at 200 degrees to stay warm, or slip it into the microwave, and re heat it for 30 seconds on high to take the chill off before you serve it.
9

Once the pork loin reaches 148 degrees by meat thermometer, slice and serve. Usually this dish works very well with a package of risotto for a side dish, and using the remaining spinach as your vegetable side.