Roasted Stuffed Pork Loin
I find it’s all about protecting our immune cells, increasing blood flow to the centers where they reside, and using natural remedies and food for an extra boost. My Roasted Stuffed Pork Loin is packed full of shitake mushrooms, which contain lentinan, an immune strengthener used to fight disease, from the flu to cancer.
Prep time: 40 minutes
Total time: 1 hour 30 minutes
Phase: 2
Serves: 8
Portion Sizes:
20 pounds or less: 4 ounces of pork + 2 cups of Phase 2 veggies
20-40 pounds: 6 ounces of pork + 3 cups of Phase 2 veggies
40+ pounds: 6 ounces of pork + 4 cups of Phase 2 veggies
Ingredients
2-pound boneless pork loin roast
2 tablespoons (or more) chicken broth
1 clove garlic, finely chopped
1/4 pound cremini (Baby Bella) mushrooms, sliced
1/4 pound shiitake mushrooms, stemmed and sliced
5-ounce package baby spinach
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons fresh thyme leaves
2 teaspoons freshly grated lemon zest
1 red onion, peeled and cut into 8 wedges
Sea salt
Freshly ground black pepper
Directions
Heat 2 tablespoons of the broth in a large nonstick skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until they start to brown and release their liquid, 3 to 5 minutes, adding more broth if necessary to prevent sticking. Add the spinach and stir until just wilted 2 to 3 minutes. Remove the pan from the heat. Stir in the parsley, sage, thyme, lemon zest, 3/4 teaspoon sea salt and 3/4 teaspoon black pepper. Let cool.
Preheat the oven to 350 degrees. Rinse the pork roast, and pat it dry. Position the pork roast on a work surface with the short side facing you. With a long, sharp knife, begin spiral-cutting the roast to make a big, flat piece of pork: Starting 1/2 inch from the bottom of the roast on a long edge, cut almost all the way through the roast horizontally, stopping about 1/2 inch from the opposite edge of the roast. Continue cutting 1/2 inch above the underside of the roast, unrolling the roast like a carpet. Season the pork all over with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Spread the cooled spinach-mushroom mixture evenly over the pork, leaving a border around the edges, add red onion wedges. Roll up (starting with a short side) and tie the roast at 1-inch intervals with kitchen twine.
Heat a nonstick skillet over medium-low heat. Add the roast and brown on all sides and ends.
Line a roasting pan with parchment and place a roasting rack on top of the parchment. Place the pork on the rack, and roast 40 minutes, or until a thermometer inserted into thickest part of the roast reads 145 degrees. Let the pork rest for 10 minutes before slicing and serving.
Serve with your favorite Phase 2 veggies
I find it’s all about protecting our immune cells, increasing blood flow to the centers where they reside, and using natural remedies and food for an extra boost. My Roasted Stuffed Pork Loin is packed full of shitake mushrooms, which contain lentinan, an immune strengthener used to fight disease, from the flu to cancer.
Prep time: 40 minutes
Total time: 1 hour 30 minutes
Phase: 2
Serves: 8
Portion Sizes:
20 pounds or less: 4 ounces of pork + 2 cups of Phase 2 veggies
20-40 pounds: 6 ounces of pork + 3 cups of Phase 2 veggies
40+ pounds: 6 ounces of pork + 4 cups of Phase 2 veggies
Ingredients
2-pound boneless pork loin roast
2 tablespoons (or more) chicken broth
1 clove garlic, finely chopped
1/4 pound cremini (Baby Bella) mushrooms, sliced
1/4 pound shiitake mushrooms, stemmed and sliced
5-ounce package baby spinach
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons fresh thyme leaves
2 teaspoons freshly grated lemon zest
1 red onion, peeled and cut into 8 wedges
Sea salt
Freshly ground black pepper
Directions
Heat 2 tablespoons of the broth in a large nonstick skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until they start to brown and release their liquid, 3 to 5 minutes, adding more broth if necessary to prevent sticking. Add the spinach and stir until just wilted 2 to 3 minutes. Remove the pan from the heat. Stir in the parsley, sage, thyme, lemon zest, 3/4 teaspoon sea salt and 3/4 teaspoon black pepper. Let cool.
Preheat the oven to 350 degrees. Rinse the pork roast, and pat it dry. Position the pork roast on a work surface with the short side facing you. With a long, sharp knife, begin spiral-cutting the roast to make a big, flat piece of pork: Starting 1/2 inch from the bottom of the roast on a long edge, cut almost all the way through the roast horizontally, stopping about 1/2 inch from the opposite edge of the roast. Continue cutting 1/2 inch above the underside of the roast, unrolling the roast like a carpet. Season the pork all over with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Spread the cooled spinach-mushroom mixture evenly over the pork, leaving a border around the edges, add red onion wedges. Roll up (starting with a short side) and tie the roast at 1-inch intervals with kitchen twine.
Heat a nonstick skillet over medium-low heat. Add the roast and brown on all sides and ends.
Line a roasting pan with parchment and place a roasting rack on top of the parchment. Place the pork on the rack, and roast 40 minutes, or until a thermometer inserted into thickest part of the roast reads 145 degrees. Let the pork rest for 10 minutes before slicing and serving.
Serve with your favorite Phase 2 veggies
