Roasted and Stuffed Pork Loin Chef Sandro Massa Style

by

Roasted and Stuffed Pork Loin Chef Sandro Massa Style

Ingredients:

For the Pork Loin:

  • 1 (4-5 lb) pork loin, butterflied
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder

For the Stuffing:

  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, finely diced
  • 1 cup mozzarella cheese, shredded
  • ½ cup sun-dried tomatoes, chopped
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • ½ tsp red pepper flakes (optional)
  • Salt and pepper to taste

For the Glaze:

  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves

Instructions:

1. Prepare the Pork Loin:

  • Lay the butterflied pork loin on a cutting board.
  • Cover it with plastic wrap and gently pound it with a meat mallet to create an even thickness, about ½ inch.
  • Drizzle with olive oil and season both sides with salt, pepper, paprika, and garlic powder. Set aside.

2. Make the Stuffing:

  1. Heat olive oil in a skillet over medium heat.
  2. Add the onions and garlic, cooking until fragrant and translucent, about 2-3 minutes.
  3. Stir in the mushrooms and cook for another 5 minutes until softened.
  4. Add the spinach and cook until wilted, about 2 minutes.
  5. Remove the skillet from heat and stir in the sun-dried tomatoes, mozzarella, and red pepper flakes if using.
  6. Season with salt and pepper to taste. Let the stuffing cool slightly.

3. Stuff the Pork Loin:

  • Spread the prepared stuffing evenly over the flattened pork loin, leaving about 1 inch of space on all sides.
  • Starting at one end, tightly roll the pork loin into a log.
  • Use kitchen twine to tie the roast at 2-inch intervals, securing the stuffing inside.

4. Sear the Pork Loin:

  • Preheat your oven to 375°F (190°C).
  • Heat a large, oven-safe skillet over medium-high heat with 2 tbsp of olive oil.
  • Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.

5. Roast the Pork Loin:

  • Transfer the seared pork loin to the oven in the same skillet or place it on a roasting pan.
  • Roast for 45-60 minutes, or until the internal temperature reaches 145°F (63°C).

6. Prepare the Glaze:

  1. While the pork is roasting, combine balsamic vinegar, honey, Dijon mustard, and thyme in a small saucepan.
  2. Simmer over medium heat until the mixture thickens slightly, about 5-7 minutes.

7. Glaze and Finish:

  • During the last 15 minutes of roasting, brush the pork loin generously with the glaze.
  • Once cooked, remove the pork loin from the oven and tent with aluminum foil. Let rest for 10-15 minutes to retain juices.

8. Serve:

  • Slice the stuffed pork loin into 1-inch thick medallions.
  • Drizzle with any remaining glaze or pan drippings.
  • Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Chef Sandro Massa’s Tips:

  1. Butterfly Technique: For a professional touch, ensure the pork loin is butterflied evenly to avoid uneven cooking.
  2. Stuffing Variations: Feel free to customize the stuffing with ingredients like feta cheese, olives, or roasted red peppers.
  3. Resting the Meat: This step is crucial for a juicy and flavorful result.

Enjoy the elegance of Chef Sandro Massa’s stuffed pork loin at your next gathering or as a delightful family dinner centerpiece.

Leave a Comment