Tuesday, December 16, 2014

Bacon Wrapped Roast Pork Loin Stuffed with Spinach and Mushroom

I am sure every Christmas you will be wondering what is THAT recipe you will serve on your dinner table. A recipe good enough to make those heads nod with pleasure and yet won't make you run around the house like a headless chicken trying to get it done. Com-on...who has time to roast a whole turkey? Let alone time to visit the salon before the party? But again, you are not gonna serve just a plain old roast chicken...even NTUC has that :P So that pretty much leaves us with Lamb or Pork...on the safer side...go pork since it is more wallet friendly and not as gamey taste.

Pork can be quite blend if it is not seasoned well and quite dry if overcooked. So stuffing the most tender part of the pork sounds about the right choice. Better still, wrap it with Bacon!

Fresh out of the oven...oops pardon the string haha. My recipe is so easy and yet yields a really moist and delicious roast meat, definitely worth a try. Let's get started!

Ingredients for Bacon Wrapped Roast Pork Loin Stuffed with Spinach and Mushroom (Serves 4-5)

1.5-1.8kg fresh pork loin (I got mine from the butcher, those ready cuts in the fridge was too small)
2 cups fresh spinach
10-15 button mushrooms (white or cremini is fine)
1 large zucchini
1 carrot
1 large sweet potato
1 large or 2 medium red onion
4 cloves garlic 2 large potato or 4 medium potato
1 large tomato or 1/2 cup cherry tomato
4 to 6 strips bacon (I used apple-wood smoked)
  • First minced the garlic, slice the onion thin, slice the mushroom, wash the spinach, cut the vegetable into large chunks, this will help the vegetable to cook easily when roasting. As shown below:

  • Next you fillet the pork loin so it is flat sheet as shown below. Season the surface with salt and fresh ground pepper generously. Set aside for use later.

  • Next you heat up a saute pan and add a tbsp of olive oil. Next add in the minced garlic and sliced onion and cook at low fire till it is translucent and soft. Takes 5-8 minutes.

  • Next you add in the sliced mushroom and cook covered at low fire till it is cooked down and soft. Takes another 5-8 minutes again.
  • Scoop out the mushroom mixture. Add in the spinach, season well with salt and pepper, then cook till it wilt down. Then squeeze out the extra liquid. Chop it roughly.
  • Now you spread the chopped spinach over the pork loin, leaving about 2 inches on the side.
    After that you spread the mushroom mixture evenly over the spinach.
  •  Then gently roll up the pork loin from the long side and carefully wrap the bacon over it. Then if you like, you can use some baking string to tie the pork loin. Link here to check how to do that. Preheat the oven to 200C.
  • Now grease your baking dish and also add about 2 tbsp of olive oil over the cut root vegetables.Then season it well with salt and fresh ground pepper. Place the vegetables in the baking dish and then the pork loin over the vegetables.
  • Bake in the preheated oven for 35 minutes, then lower the heat to 180C, cover the meat with aluminum foil and continue to bake for another 10 minutes.
  • Be sure to let the meat rest for a good 10-15 minutes before slicing into it. Enjoy!
The pork turned out perfect, tender and perfectly seasoned. Love the moist and flavorful mushroom stuffing inside too. If you are like me, lazy to make sides, baking the root vegetables together with the pork will be perfect! Yes, there is that extra time you earn to go salon haha!

Sliced version of my stuffed pork loin..served over my new Christmas theme plate. This lovely  handmade plate is from Italy. Also my new snowflake dinner plate from Boradallo Pinheiro from Portugal. Bought all these from Tangs last weekend so I can serve it during Christmas. :) My one stop shopping for Christmas this year. 

Hope you all like this recipe. And may all your dinning guest love it as much as I do.
Good night guys!

1 comment:

Karenhappycook said...

Happy new year! Great recipes and hope to see more this year!