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Stuffed Pork Loin With Pancetta Glaze

Ingredients
For the glaze:
  Water 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Pancetta 1⁄2 Cup (8 tbs), chop
  Apple cider vinegar 2 Tablespoon
For the pork:
  Olive oil 4 Tablespoon
  Garlic cloves 5 Medium, slice
  Sun dried tomatoes 1⁄4 Cup (4 tbs)
  Baby spinach 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Pork loin 1 Pound, fillet
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahreneheit.
2. Fillet the pork chop.

MAKING
3. For the glaze: In a small pan, add the water and sugar and bring to a boil. Once it boils, set it aside.
4. In a pan, add the chopped pancetta and cook until the fat is released.
5. Add the apple cider vinegar into the pan and mix. Add the sugar and water mix into the pan and reduce until thick.
6. For the stuffing: In a pan on high heat, add 1 tablespoon of olive oil and garlic cloves.
7. Add the sun dried tomatoes, baby spinach, pinenuts and salt and pepper and stir well together and set aside.
8. Season the pork fillets with salt and pepper.
9. Add the stuffing into the middle of the seasoned pork and roll it. Season with more salt and pepper.
10. In another hot pan, add 2 tablespoons of olive oil and sear the rolled up pork loin on all sides until brown.
11. Pop the pan into the oven for 8-10 minutes.

SERVING
12. Plate and serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Ingredient: 
Pork Tenderloin
Drink: 
Wine
Restriction: 
High Protein
Preparation Time: 
50 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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