2poundsSmithfield Roasted Garlic & Herb Loin Filet
½cupshredded Parmesan cheese
2tablespoonsfresh thyme leaves
1tablespoonlight 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.
Use Smithfield Roasted Garlic & Herb Loin Fillet, it's already marinated and full of flavor. This will make sure your meal is super delicious with less effort.
Use frozen spinach to speed things up.
Use a meat thermometer to check the pork is cooked through.
Make sure to rest the meat so it's juicy and flavorful.
Fresh thyme has a much stronger flavor than dried so try to always use fresh.
Serve the pork with roast potatoes, salad or grilled vegetables.