Stuffed Pork Loin with Spinach and Quinoa
This delightful stuffed pork loin is loaded with spinach, quinoa, and cheese, offering a high-protein, modern twist on a comforting classic.
15 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
40g protein
30g carbs
18g fat
Ingredients
For 4 servings
- 800 g pork loin
- 200 g spinach
- 150 g quinoa
- 500 ml chicken broth
- 1 red bell pepper
- 1 onion
- 2 clove garlic
- 50 g parmesan cheese
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon thyme
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Cook quinoa in chicken broth according to package instructions, about 15 minutes. Set aside.
- 3
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion, diced red bell pepper, and minced garlic; sauté until softened, about 5 minutes.
- 4
Add spinach to the skillet and cook until wilted, about 2 minutes. Combine with cooked quinoa, grated parmesan, salt, and black pepper. Set filling aside to cool slightly.
- 5
Slice pork loin lengthwise, stopping 1 cm before cutting all the way through. Open it flat and season with salt, pepper, and thyme.
- 6
Spread the spinach and quinoa mixture evenly over the pork. Roll the pork loin tightly and secure with kitchen twine.
- 7
Heat remaining olive oil in a large ovenproof sauté pan over medium-high heat. Sear the rolled pork loin on all sides until browned.
- 8
Transfer the sauté pan to the preheated oven and bake for 25-30 minutes, or until the pork reaches an internal temperature of 63°C (145°F).
- 9
Let the pork rest for 10 minutes before slicing and serving.
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