Paleo Stuffed Pork Loin
Savor the wholesome flavors of this Paleo Stuffed Pork Loin, a dish that is as impressive as it is nourishing. Perfectly tender pork loin serves as the centerpiece, stuffed with a hearty blend of sautéed spinach, cremini mushrooms, onion, and garlic, infused with the earthy essence of fresh rosemary and thyme. This low-carb, gluten-free recipe features a simple yet flavorful stuffing, rolled and tied for a picture-perfect presentation, then seared for a golden crust before roasting to perfection. Ideal for a family dinner or a special occasion, this paleo-friendly entrée pairs beautifully with roasted vegetables or a crisp salad. Ready in just over an hour and packed with protein, it’s a crowd-pleasing option that doesn’t compromise on flavor or health. Try it today and elevate your dinner experience!
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 3 cups Fresh baby spinach
- 1 cup Cremini mushrooms
- 0.5 cup Onion
- 3 cloves Garlic cloves
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Chicken broth
- 1 roll Cooking twine
Instructions
Preheat your oven to 375°F (190°C).
Use a sharp knife to carefully butterfly the pork loin. Slice it lengthwise, stopping about 1/2 inch from the bottom to avoid cutting all the way through. Open it like a book and pound it lightly with a meat mallet to achieve an even thickness.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until fragrant, about 2-3 minutes.
Add the cremini mushrooms to the skillet and cook for 5 minutes until they soften and release their juices.
Stir in the spinach, fresh rosemary, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 2 minutes until the spinach wilts. Remove the skillet from heat and let the mixture cool slightly.
Spread the spinach and mushroom mixture evenly across the butterflied pork loin. Roll the pork tightly around the filling, starting from one of the long edges.
Secure the roll with cooking twine, tying it at 2-inch intervals. Brush the outside of the pork loin with the remaining olive oil and season with the remaining salt and black pepper.
Heat an oven-safe skillet over medium-high heat. Sear the pork loin on all sides until browned, about 3-4 minutes per side.
Pour the chicken broth into the skillet and transfer it to the preheated oven. Roast for 40-50 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 10 minutes before slicing. Cut the twine off and serve the slices with your favorite Paleo side dish.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
