Stuffed Pork Loin with Pancetta Glaze


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



1. Preheat oven to 375 degrees Fahreneheit.

2. Fillet the pork chop.


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.


12. Plate and serve as main course.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 50 Minutes
Cook Time: 40 Minutes
Ready In: 90 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 597Calories from Fat 352

 % Daily Value*

Total Fat 40 g61.3%

Saturated Fat 9.86 g49.3%

Trans Fat 0 g

Cholesterol 93.7 mg

Sodium 714.4 mg29.77%

Total Carbohydrates 30 g9.9%

Dietary Fiber 0.92 g4%

Sugars 26.6 g

Protein 30 g60.9%

Vitamin A 6.1% Vitamin C 6.5%

Calcium 2.5% Iron 9.1%

*Based on a 2000 Calorie diet