Parmesan Crusted Pork Loin Stuffed with Spinach + Havarti

Indulge in the delightful flavors of Parmesan Crusted Pork Loin Stuffed with Spinach and Havarti. This recipe takes a tender pork loin and elevates it with a crispy Parmesan crust and a delicious stuffing of fresh spinach and creamy Havarti cheese. The combination of savory Parmesan, aromatic Tuscan seasoning, and the richness of the Havarti cheese creates a mouthwatering dish that is perfect for a special dinner or gathering.

INGREDIENTS:

• 1/2 cup grated Parmesan cheese
• 1 tablespoon Victoria Taylor’s Tuscan Seasoning (or similar Tuscan herb blend)
• 2 teaspoons minced garlic
• 1/4 cup olive oil
• 1 cup fresh spinach
• A block of garlic and herb Havarti cheese
• 1 tablespoon Dijon mustard (optional)

INSTRUCTIONS:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Butterfly the pork loin by making a lengthwise cut through the center, leaving one side attached. Open the pork loin like a book, creating a larger surface area for stuffing.
3. In a large Ziploc bag, combine the grated Parmesan cheese, Tuscan seasoning, minced garlic, and olive oil. Mix well to create a seasoned “batter.”
4. Place the butterflied pork loin into the bag and coat it completely with the Parmesan mixture, both inside and out.
5. Grease a baking dish with butter and place the coated pork loin in it. Use a spoon to spread any remaining batter on top of the loin, ensuring an even coating.
6. Stuff the inside of the pork loin with fresh spinach leaves, creating an even layer. Then, place slices of Havarti cheese on top of the spinach.
7. Close the pork loin, like a sandwich, so that the spinach and cheese are inside. Secure the loin with toothpicks to hold the shape.
8. Bake the stuffed pork loin in the preheated oven for approximately 45 minutes or until the internal temperature reaches 145 degrees Fahrenheit, ensuring that the pork is cooked through.
9. Once cooked, remove the pork loin from the oven and let it rest for 5 minutes. This allows the juices to redistribute and ensures a moist and tender result.
10. Carefully slice the Parmesan Crusted Pork Loin Stuffed with Spinach and Havarti into thick slices and serve.

YIELD:

This recipe yields a delicious Parmesan Crusted Pork Loin Stuffed with Spinach and Havarti.

IMPORTANT POINTS:

• Adjust the amount of Parmesan cheese and seasoning to suit your taste preferences.
• The addition of Dijon mustard can add a tangy kick to the dish if desired.
• Ensure that the internal temperature of the pork reaches 145 degrees Fahrenheit for safe consumption.

TIPS:

• Serve the Parmesan Crusted Pork Loin Stuffed with Spinach and Havarti alongside roasted vegetables or a fresh salad for a complete and satisfying meal.
• Experiment with different cheeses or additional ingredients, such as sun-dried tomatoes or caramelized onions, to personalize the stuffing.
• Remove the toothpicks before serving and be cautious when slicing to avoid any accidents.

In conclusion, Parmesan Crusted Pork Loin Stuffed with Spinach and Havarti is a delightful dish that combines the richness of Parmesan, the earthiness of Tuscan seasoning, and the creaminess of Havarti cheese. Its flavors and textures make it a standout dish that is sure to impress. So, gather your ingredients, follow the simple instructions, and treat yourself to this indulgent culinary masterpiece.