Lunch: Spinach-and-Herb Stuffed Pork Recipe | MyRecipes

This recipe includes fertility superfoods such as:

Spinach, Basil

Health and fertility benefits of Spinach-and-Herb Stuffed Pork Recipe | MyRecipes

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (3-ounce) package cream cheese, softened
4 green onions, chopped
1/4 cup chopped fresh basil
2 to 3 garlic cloves, minced
1 1/2 teaspoons chopped fresh tarragon
1/4 teaspoon ground red pepper
1 (3- to 4-pound) boneless pork loin roast
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Stir together first 7 ingredients.
Cut roast lengthwise, cutting to but not through other side. Open cut piece to enlarge roast; pound to 1/2-inch thickness, making a large rectangle. Sprinkle with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll jellyroll fashion, and tie securely with heavy string at 2-inch intervals. Place roast on a lightly greased rack in a shallow roasting pan.
Bake at 325 ° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160 °. Increase temperature to 375 °, and bake 10 minutes or until browned. Remove from oven, and let stand 5 minutes. Remove string.
Note: To make ahead, bake roast, and cool. Wrap tightly in aluminum foil, and refrigerate. To serve, uncover and place roast in rack in a roasting pan; cover loosely with foil, and add water to pan. Bake at 375 ° for 45 minutes.

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