Pork Loin with Spinach, Almond and Pancetta Stuffing

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KristenAuthorKristen
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Yields10 Servings

Nutrition Facts

Protein Serves 2.5

Servings 10


Amount Per Serving
% Daily Value *
Net Carbohydrate 2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 180 g Almond Meal
 2 tbsp Olive Oil
 1 Garlic Clove, Crushed
 150 g Brown Onion, Chopped Coarsley
 90 g Pancetta Chopped Coarsely
 90 g Baby Spinach Leaves
 35 g Almonds, Roasted and Chopped Coarsely
 1 Ultra Lite Chicken Sachet Mixed in 1/2 Cup water
 1.40 kg Boned Pork Loin

1

Pre heat over to 220C.

2

Add half the oil to fry pan and lightly toast almond meal on low heat. Remove from pan and put aside.

3

Heat remaining oil in fry pan and cook garlic, onion and pancetta, stirring, until onion browns lightly. Stir in spinach and remove from heat.

4

Gently stir in almond meal, nuts and stock (chicken sachet).

5

Place pork on board, fat side down, slice through thickest part of the pork horizontally, without cutting through the other side. Open out pork to form one large piece; press stuffing mixture against loin along width of pork. Roll pork to enclose the stuffing, securing with kitchen string at 2cm intervals.

6

Place rolled pork in oven in a large shallow baking dish, roast uncovered about 1 1/4 hours or until cooked.

7

Remove from oven and cover pork with foil, stand 10 minutes before slicing.

CategoryCuisineCooking Method,

Ingredients

 180 g Almond Meal
 2 tbsp Olive Oil
 1 Garlic Clove, Crushed
 150 g Brown Onion, Chopped Coarsley
 90 g Pancetta Chopped Coarsely
 90 g Baby Spinach Leaves
 35 g Almonds, Roasted and Chopped Coarsely
 1 Ultra Lite Chicken Sachet Mixed in 1/2 Cup water
 1.40 kg Boned Pork Loin

Directions

1

Pre heat over to 220C.

2

Add half the oil to fry pan and lightly toast almond meal on low heat. Remove from pan and put aside.

3

Heat remaining oil in fry pan and cook garlic, onion and pancetta, stirring, until onion browns lightly. Stir in spinach and remove from heat.

4

Gently stir in almond meal, nuts and stock (chicken sachet).

5

Place pork on board, fat side down, slice through thickest part of the pork horizontally, without cutting through the other side. Open out pork to form one large piece; press stuffing mixture against loin along width of pork. Roll pork to enclose the stuffing, securing with kitchen string at 2cm intervals.

6

Place rolled pork in oven in a large shallow baking dish, roast uncovered about 1 1/4 hours or until cooked.

7

Remove from oven and cover pork with foil, stand 10 minutes before slicing.

Pork Loin with Spinach, Almond and Pancetta Stuffing

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