Italian · Dinner
Rolled Seasoned Pork Roast (High-Protein)
Boneless pork loin butterflied and rolled around a filling of prosciutto, spinach, ricotta and cannellini beans, tied and roasted until browned outside and juicy within, then sliced into rounds and served with reduced pan juices enriched with chicken stock.
$7
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
32.4gFat
15.8gCarbs
1.4gSugar
5.6gFiber
1380mgSodium
190mgChol
10.9gSat Fat
980mgPotassium
230mgCalcium
4.3mgIron
1.9mcgVitamin B12
6mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Butterfly the pork loin flat to even thickness, season both sides with salt and black pepper, then mince the garlic and chop the rosemary.
2
Sweat
Heat olive oil in a small skillet over medium heat, add garlic, wilt the spinach for 1 to 2 minutes until deep green, then set aside to cool.
3
Build
Mash cannellini beans with ricotta, fennel seed and fresh rosemary, then fold in the cooled wilted spinach until coarse and spreadable.
4
Sear
Heat remaining olive oil in an oven-safe skillet over medium-high heat and sear all sides for 4 to 5 minutes until deeply browned.
5
Roast
Transfer the skillet to a 425F oven and roast for 25 to 30 minutes until the centre reads 145F with juices running clear.
6
Rest
Move the roast to a cutting board and rest for 10 minutes.
7
Reduce
Set the skillet over medium heat, add chicken stock, scrape up browned bits for 2 minutes until slightly thickened.
8
Plate
Slice the rested roast into rounds, arrange on a plate and spoon the pan sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless pork loin
- 2 oz56g prosciutto
- 2/3 cup120g, drained cannellini beans
- 1/2 cup60g ricotta cheese
- 2 cup60g baby spinach
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fennel seed
- 2 tsp2 tsp fresh rosemary
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml chicken stock
