Roast Loin Of Pork with Spinach Mushroom Stuffing Recipe
Ingredients
| Spinach | 1 Pound | |
| Mushrooms | 1/2 Pound | |
| Butter | 2 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Pinch of nutmeg | ||
| Ground pepper | 1 To taste | |
| 1 8-lb boneless loin of pork prepared for stuffing | ||
| Dried thyme leaves | 2 Teaspoon | |
| Salt | To Taste | |
Directions
GETTING READY
1. Preheat oven to 350°F.
MAKING
2. Add spinach, after discarding the stems, to boiling water and cook till spinach wilts. Drain well and chop.
3. Discard the tough stems of cleaned mushrooms and chop roughly.
4. Take a heavy skillet, add butter and allow to melt it. Add garlic and onion to butter and cook till they turn soft. Add mushrooms and on medium heat, cook for 4 to 5 mins till liquid completely evaporates. Add spinach and cream and cook, stirring, for about 2 to 3 minutes to allow liquid to evaporate completely. Add nutmeg, salt and pepper to taste.
5. Stuff loin roast centre with mushroom mixture and with a string, close the roast by tying.
6. Arrange in roasting pan, sprinkle thyme on top and bake for 2 hours.
7. Take out from oven and allow to stand for 15 minutes.
SERVING
8. Slice and serve with fruit chutney, red or green pepper jelly.
1. Preheat oven to 350°F.
MAKING
2. Add spinach, after discarding the stems, to boiling water and cook till spinach wilts. Drain well and chop.
3. Discard the tough stems of cleaned mushrooms and chop roughly.
4. Take a heavy skillet, add butter and allow to melt it. Add garlic and onion to butter and cook till they turn soft. Add mushrooms and on medium heat, cook for 4 to 5 mins till liquid completely evaporates. Add spinach and cream and cook, stirring, for about 2 to 3 minutes to allow liquid to evaporate completely. Add nutmeg, salt and pepper to taste.
5. Stuff loin roast centre with mushroom mixture and with a string, close the roast by tying.
6. Arrange in roasting pan, sprinkle thyme on top and bake for 2 hours.
7. Take out from oven and allow to stand for 15 minutes.
SERVING
8. Slice and serve with fruit chutney, red or green pepper jelly.
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