Spinach Parmesan Stuffed Pork Loin makes an easy weeknight dinner in 30 minutes. Tender pork loin filled with spinach, ricotta garlic and herbs.
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I’ve been cooking more at home recently. You’d think I would all the time with a food blog, but a full time job and other arrangements can easily prevent that. There’s a lot of advantages to home cooking, especially when you can easily make recipes like this Spinach Parmesan Stuffed Pork Loin.
The act of cooking can be enjoyable and therapeutic, it’s an easy way to unwind at home and take your mind of the day. If you’re with friends, family or loved ones, it’s a social activity and creates quality time. The other obvious benefit is it saves you lots of money compared to purchasing meals out, especially lunch every day.
Cook a little extra and you’ll have leftover lunches without much extra effort. These Spinach Parmesan Stuffed Pork Loins can be made easily anytime, even on a busy weeknight. All you need is about a half hour and a Smithfield Roasted Garlic & Herb Loin Filet. It’s pre-marinated, so you can cook as is or modify like I did in this recipe. Made with 100% pork, a lean loin is an easy way to get lots of protein and change up your menu easily. This stuffed pork loin is as simple as filling, rolling and cooking. A rich and creamy mixture of ricotta and Parmesan cheese, garlic and fresh thyme is rolled between tender pork loin. Brown and cook in the same pan, and in less than 30 minutes you’re ready to serve. Cut into slices to showcase the beautiful spiral center, full of flavor.
Spinach Parmesan Stuffed Pork Loin recipe at-a-glance:
- Difficulty: Medium
- Flavor profiles: Cheesy and savory, with garlic and herb undertones.
- Texture: Tender pork filet with a creamy cheese filling.
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Spinach Parmesan Stuffed Pork Loin
- 2 pounds Smithfield Roasted Garlic & Herb Loin Filet
- 3 cups frozen spinach
- ½ cup shredded Parmesan cheese
- ¼ cup ricotta cheese
- 6 cloves minced garlic
- 2 tablespoons fresh thyme leaves
- Kitchen twine
- 1 tablespoon light olive oil
- Cut loin filet in half vertically. Place one piece in sealed ziplock or wrap in plastic wrap. Use a mallet to flatten to about ½-inch thick. Repeat process for other piece, set aside.
- Cook spinach according to package directions. Drain excess liquid with a fine mesh strainer, pressing to remove as much liquid as possible. In a medium bowl, combine spinach, both cheeses, garlic and thyme.
- Evenly spread mixture over flattened pork loins, up to about ½-inch from edges. Tightly roll from one edge then wrap and tie with kitchen twine.
- Heat olive oil to medium-high heat in a large nonstick pan or skillet. Add pork loins and cook 5-8 minutes, until browned. Rotate and brown other side, about 5 minutes. Reduce heat to medium, cover and cook until internal temp reaches at least 145°F., about 10-15 minutes (rotating if needed). Remove from pan and let sit 10 minutes. Slice into 1-inch thick pieces and serve.