|
AS SEEN ON WCBI'S
LIVE @ 5
SPINACH
STUFFED PORKLOIN
Creamed Spinach:
1/2 cup Butter
2 cups Yellow Onion–Diced
1/4 cup Garlic–Minced
1/2 cup Flour
1 quart Heavy Cream
8 oz. Pepper Jack Cheese
2 lbs. Frozen Spinach–Thaw & Drain
2 Tbsp. Seasoned Salt
To Prepare Creamed Spinach:
1. Over medium heat, saute onions and garlic in butter until soft.
2. Stir in flour and cook 2-3 minutes
3. Stir in cream and cook until smooth and thick
4. Add cheese and seasonings. Stir to blend.
5. Squeeze the thawed, drained spinach to remove as much liquid as possible.
6. Add spinach to base mixture and stir until evenly dispursed.
7. Label, date and refrigerate.
Spinach Stuffed Porkloin:
1 each Porkloin Rib Rack (4-5 lbs.) (see Note below)
1 cup Creamed Spinach (see recipe)
1/4 cup Seasoned Salt
2 tbsp. Thyme-Leaf
Note: Have your butcher cut a bone-in rib roast from shoulder end of
the loin. Have him remove the chine bones so that you will be able to
slice slabs off for serving.
To Prepare the Spinach Stuffed Porkloin:
1. Place the porkloin on a cutting board, rib bones down. Use a long
slicing knife to cut along the top of the rack of bones until the meat
is almost separate from the ribs.
2. Turn the cutting edge of the knife upward and cut in a spiral, lengthwise
to the center of the loin. If done properly, the meat should roll open
like carpet.
3. Spread the creamed spinach over the entire surface of opened meat.
Roll it up like a jellyroll and rest it up on the bones.
4. Season the outside surface with the seasoning salt and thyme.
5. Place in an open roasting pan and cook at 325 degrees until internal
temperature of 150 degrees (@ 1 1/2 hours).
6. Remove from oven and let it rest for 15 minutes before you slice
it.
ENJOY!!!!
|
|
