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Tricolore Stuffed Pork

  • 45 m

Description

Tricolore Stuffed Pork is an Italian-inspired dish featuring succulent pork loin stuffed with sun-dried tomatoes, fresh spinach, and creamy mozzarella. It's a flavorful and visually appealing meal, combining sweet, tangy, and gooey elements. Ideal for special dinners, it impresses both family and guests with its delicious taste and beautiful presentation.

Ingredients(8)

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Steps

Step 1

Begin by preheating your oven to 425 degrees Fahrenheit.

Step 2

Take an onion, peel it, and then cut it into four rounds. Arrange these slices in a baking pan measuring 13 by 9 inches. Set this pan aside for now.

Step 3

Using a sharp knife, create a diamond pattern on the pork fat, making cuts about 1/4-inch deep. Carefully unfurl the pork loin so that it lies completely flat. Sprinkle it with half a teaspoon of salt. Lay the provolone slices over the pork, slightly overlapping them. Lay the peppers flat on top of the cheese, arranging them like pieces of a puzzle after opening them and cutting them into eight triangles. Evenly distribute the spinach over the peppers. Now, roll the pork back into its original shape, starting from one end, with the fat side facing up. Secure the loin by tying it in four places with butcher's twine. Sprinkle the entire surface of the pork with 3/4 teaspoon of salt.

Step 4

Position the pork on top of the bed of onions in the baking pan, and scatter the rosemary sprigs around it. Pour the broth into the bottom of the pan and drizzle the olive oil over the pork. Roast it until the top turns a golden brown, which should take about 50 minutes.

Step 5

While roasting, periodically baste the pork with the pan juices, and lower the oven temperature to 375 degrees Fahrenheit. Continue roasting until an instant-read thermometer, when inserted into the centre of the loin, reads 150 degrees Fahrenheit, which will take approximately 40 more minutes.

Step 6

After roasting, allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve them alongside the pork.

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