Spinach And Ricotta Stuffed Pork With Cranberry Drizzle Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large bowl, combine the spinach, ricotta cheese, garlic, salt, and pepper.
• STEP 3.Butterfly the pork loin by making a lengthwise cut down the center, without cutting all the way through. Open the pork loin like a book.
• STEP 4.Spread the spinach and ricotta mixture evenly over the inside of the pork loin. Roll the pork loin back up and secure with kitchen twine.
• STEP 5.Place the stuffed pork loin on a baking sheet and season with salt and pepper. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
• STEP 6.While the pork is roasting, prepare the cranberry drizzle. In a small saucepan, combine the cranberries, sugar, orange juice, and water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the cranberries burst and the sauce thickens.
• STEP 7.Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing. Serve the sliced pork with the cranberry drizzle on top.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to properly butterfly the pork loin to create a large surface area for stuffing.
• Use kitchen twine to secure the stuffed pork loin and prevent the filling from falling out during cooking.
• Let the pork rest before slicing to allow the juices to redistribute and keep the meat moist.

Storage and Serving

• Leftover stuffed pork can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork in the oven at 350°F (175°C) until warmed through.
• Serve the stuffed pork with roasted vegetables or mashed potatoes for a complete meal.