Ingredients of Creamy Spinach Artichoke Pork Roulade
- It's 1 of pork loin (butterflied).
- Prepare 1 loaf of crusty bread.
- You need 16 oz of spinach.
- Prepare 1 can of artichoke hearts.
- Prepare 1/4 cup of sun dried tomatoes.
- Prepare 2 1/2 cup of stock (veggie or chicken).
- You need 1 tsp of dried basil.
- You need 1/2 tsp of garlic powder.
- You need 1 tsp of onion powder.
- It's 1 tbsp of poultry seasoning.
- You need 8 oz of cream cheese.
- It's 1 of salt and pepper to taste.
- Prepare tbsp of oil.
Creamy Spinach Artichoke Pork Roulade step by step
- 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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