Day 1

Well, since I have the time and the resources, we're back on baby.  Today was my first day of the reintroduction into domestic bliss.  I suppose that there will be many days of domestic bliss to follow now that I am five months pregnant.  Things have changed a lot of Gary and I, but I still cook cheap, easy and loved recipes.  So with out further ado...

Spinach Stuffed Pork Loin Roast

I like to work with a pork loin roast because there are so many ways that you can cook this cut of meat. Depending on what you're in the mood for, pork can fit any flavor profile.  For tonight's creation, I had to use what was left in the fridge; some wilting spinach, the last of the ricotta from lasagna last week, and some garlic flavored cheese spread.  Hey, if you got it, cook it! For this recipe you'll need:

1 2-3lb Boneless Pork Loin Roast

2/3 cup of ricotta cheese

1 egg

1/2 cup of bread crumbs

1 triangle of garlic flavored cheese spread 

1 bag of fresh spinach, rinsed 

1 onion, diced

4tbs. of veg. oil

2 tbs. of smoked paprika

2 tbs. ground thyme

salt and pepper

Preheat oven to 350. To begin, I filleted the pork roast by slowly unrolling the meat with my knife to make one flat piece of pork.  This can be tricky, very tricky.  If you just go slow though and try to make the cut as even as possible, you'll do just fine.  Plus if you mess up, just go back and try again, you skewer the piece of meat in the end, so no one can tell!  

After the meat is prepared, I like to salt and pepper the top of the meat, the part now laying flat.  Meanwhile, in a saute pan over medium heat, add 2 tbs of oil and the minced onion, cook until the onion is almost done then add the spinach leaves and remove from heat to cook the spinach. 

Let the spinach rest for ten minutes until cooled, then add egg, and both cheeses.  Mix together and add bread crumbs.  Spread the filling on top of the filleted pork focusing heavily on the center as the filling will spread when you roll the meat.  Finally, roll the meat and skewer the ends to keep the roll together while cooking. (You can also use twine here, in fact, it's easier and I highly recommend it.  I just didn't have any on hand.)

Once the meat is wrapped, add the remaining 2 tbs of oil to the pan and return to med. heat.  Once the pan is hot, brown the roast on all sides.  Once the meat is browned, transfer to a roasting pan and cook the roast until temp is 155 when thermometer is placed in the deepest part of the roast, about 1 hour and 15 minutes.  When it's done, let it stand for ten minutes.  Serve sliced thick with what ever you like, I had pine nut couscous with broccoli and cauliflower.  Yummy!