Ingredients :
- 1 pork loin (butterflied)
- 1 loaf crusty bread
- 16 oz spinach
- 1 can artichoke hearts
- 1/4 cup sun dried tomatoes
- 2 1/2 cup stock (veggie or chicken)
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp poultry seasoning
- 8 oz cream cheese
- 1 salt and pepper to taste
- tbsp oil
Method :
- Butterfly the pork lion to approximately 1"" thickness by cutting into the bottom of the loin and gradually unrolling it as you cut. Set aside.
- Cut bread in to half inch cubes and set aside. Its best to do this at least a few hours ahead so the bread can dry out a bit.
- In a pot steam or sauté spinach, artichoke hearts, and sundried tomatoes. You can use butter or oil to do so if you choose.
- Season with basil, onion powder and garlic powder. Add salt and pepper to taste.
- Once spinach is whilted add bread cubes and stir so everything is evenly distributed. Add stock and stir till stock is evenly absorbed.
- Let the stuffing cook on low for about 15 minutes to ensure everything melds together.
- While the stuffing finishes, season the loin on both sides with the poultry seasoning.
- Smear the cream cheese to completely coat the inner side of the loin.
- Turn off the stuffing and let cool slightly in fridge, you can also prepare the stuffing the night before if you so choose .
- When you can better handle the stuffing apply it in an even layer a top the cream cheese. You should have plenty of extra, don"t use it all to stuff the roulade.
- Carefully roll the pork back up and tie with butcher string.
- Cook in over at 350 for about an hour to an hour and 15 minutes. Cook left over stuffing for about half that time.
- Be sure to check temp and let rest for about 10-15 minutes before slicing and enjoy!
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