Spinach and Cheese Pork Loin Stuffing
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
2 TBSP Olive Oil3 cloves of garlic, minced1/2 onion, chopped1 can mushrooms, drained3/4 package Frozen Spinach, thawed and drained1/2 cup Parmesan cheese, grated or shaved1 cup fine bread crumbs1 cup mozzerella cheese, grated
Saute the garlic, onions, and mushrooms in the olive oil over medium-high heat. Turn off the heat and let the pot cool down. Take the thawed spinach and squeeze the water out of it and add to the pot, along with the parmesan and bread crumbs.
At this point you can either take a butterflied pork loin, fill the middle with the stuffing and sprinkle with the mozzerella and tie closed with string before cooking 22-24 minutes per pound at 375 in a roasting pan--
OR you can put in a casserole dish, sprinkle with the cheese, and bake for about 30 minutes.
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUSIEFAYE.
At this point you can either take a butterflied pork loin, fill the middle with the stuffing and sprinkle with the mozzerella and tie closed with string before cooking 22-24 minutes per pound at 375 in a roasting pan--
OR you can put in a casserole dish, sprinkle with the cheese, and bake for about 30 minutes.
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUSIEFAYE.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 7.9 g
- Cholesterol: 11.1 mg
- Sodium: 419.5 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.9 g
- Protein: 8.7 g
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