Stuffed Pork Loin, Oh My! - by Sunscape

We always enjoy pork in our house, and my husband bought me a huge pork loin that I turned into a few different meals.

Today, I will share the process that I did for half of the loin.

Stuffed Pork Loin

I carefully cut layers of the loin into 1/2" thickness and then pounded it out to make it as even as possible. I had two packages of Prosciutto and some frozen Asian Spinach that I had grown, and some Provolone cheese to use as the filling.

After seasoning the pork with salt, pepper, rosemary, and sage all it took was a few minutes to layer the spinach, cheese, and Prosciutto onto the loin strips.

After layering, I rolled each loin and tied them up to secure them with baking string.

I had three loins for the freezer and one for dinner that night. Of course, I always vacuum seal and label them with the date.

I drizzled Kousa syrup (I had canned) over the loin before cooking it at 350°F. until it was done. I can't remember how long that took, but I kept an eye on it so as not to overcook it.

Some of the cheese had melted into the syrup so I added that on to the top. Add in a side of mashed potatoes and chives, made a lovely dinner. Plus, I have three more in the freezer to enjoy at a later date.

It really is a simple way to make the loin a bit extra special, and you could change up what ingredients to add according to your preference. Have a wonderful week everyone.

Image Source: Positivity on X