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stuffed pork

Spinach, Cranberry and Walnut Stuffed Pork

4 from 1 vote
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Course: Main
Cuisine: Medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 3 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the glaze

  • 100 g brown sugar
  • 4 tbsp water
  • 1 tsp Dijon mustard
  • 2 garlic cloves pressed, finely grated or minced

For the filling

  • 300 g spinach
  • 70 g dried cranberries
  • 70 g walnuts toasted in a preheated oven at 180°C o 350°F for 5min.
  • Salt and pepper

For the pork

  • 250 g pork loin or pork filet
  • Salt and pepper

Instructions

For the glaze

  • Place all the ingredients in a small pot and mix over medium heat until the sugar dissolves. Reserve.

For the filling

  • Remove the stalks from the spinach. For this, fold the leave in half lengthwise, keeping the stalk on the outside. Pull on the stalk to remove it along with the fibre all the way to the top. You can see the procedure clearly in the video lines above.
  • Wash the spinach leaves thoroughly to remove any dirt.
  • Pu water and plenty of salt in a pot to boil. Also, prepare a bowl with water and ice.
  • Cook the spinach leaves in the boiling water for 20-30 seconds. This process is called "blanching". Once soft, remove them from the pot and place them in the icy water.
  • Squeeze out as much water as you can from the leaves.
  • Pass the spinach along with the cranberries and walnuts through the food grinder. Alternatively, you can chop everything up with a knife or use a food processor. Just make sure it doesn't turn into a purée.
  • Season the filling with salt and pepper.

For the pork

  • Cut the loin down the centre but only halfway through. At this point also make cuts to either side to open up the loin.
  • Feel with your fingers if there are any more thick areas and make cuts along them too to open it up further. You can see this step better in the video lines above.
  • Flip it so that the outside of the loin is facing upwards. Place a piece of parchment paper on top and use a rolling pin to flatten it out further.
  • Season the loin on both sides with salt and pepper. Place the filling over the inside of the loin and flatten it with your fingers.
  • Roll up the loin tightly.
  • Use a piece of string to tie the loin, being careful not to do it tight so that it can expand on the pan.
  • Heat a pan over high heat. Add a drizzle of vegetable oil and sear the pork on all sides, about 2-3 minutes per side.
  • Place the pork on a baking tray and paint it with the glaze we made previously.
  • Roast the stuffed pork for 25-30min in a preheated oven at 180°C / 350°F or until the inner temperature of the pork reaches 63°C / 146°F at the centre. After 15 minutes, paint the pork with the glaze and juices that have fallen down to the tray.
  • Remove it from the oven and let it rest for 10 minutes before slicing.
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