Spinach Dip Stuffed Pork Loin is an easy-to-make meal, perfect for bringing the people you care about around the dinner table!
I love the holiday season. Once October hits it’s game on. I plan fun stuff to do with the kids, outings with our extended family, and I try to do something nice for someone else. Lord knows my UPS guy deserves a little something special.
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One of my favorite ways to share love and appreciation is through food. A simple, home-cooked meal is so comforting. You can give someone else a night off from spending the evening in the kitchen and cleaning up dishes and get the chance to catch up and really enjoy some time together.
Pork is one of my favorite proteins. It lends itself well to so many flavors. And since one of my favorite things to eat is spinach dip (yep, I’m that girl) I thought bringing them together in a pretty pork roast would be a great way to share some food love.
For anyone thinking they can’t pull this dish off, stop it. Stop it right now. This roast is wicked easy to make. The hardest part is cutting the round roast into a flat piece of meat, and it’s not hard…just take your time. I also found a great, quick little video to show you how to tie up the roast, and I got it right on the first try. If I can do it, so can you. Promise.
So break out the roasting pan and get ready to share some food love for the holidays! Your house is going to smell amazing!! Oh, and I highly recommend topping this pork roast off with romesco sauce. I’m a big sauce with my meat girl, and this one is a flavor game changer.
Spinach Dip Stuffed Pork Loin
- Butcher or baker’s twine
- Preheat your oven to 400 degrees F. Line the bottom of a roasting pan with foil, and then place the rack into the pan.
- Remove the pork loin from its packaging and using a paper towel, pat the meat dry.
- Place the meat on a cutting board and with a very sharp chef’s knife, cut down the long side of the roast (about 1/2-inch from the bottom). After you cut, pull the roast back from the cut edge and repeat. Keep opening up the roast and cutting until you have turned the roast into a big flat rectangle.
- In a medium mixing bowl, combine the cream cheese, spinach, artichoke hearts, and Parmesan cheese until evenly mixed. Place large dollops of this filling on the roast. Use a rubber spatula to spread the filling evenly over the roast, all the way to the edges.
- Roll the roast back up carefully. Take the edge of the roast first cut and roll it toward the other side of the roast, slowly, making sure the edges on the side line up. If any filling squishes out the sides, don’t fret. Just wipe it away.
- Turn the roast so that the seam side (where you finished rolling) is facing you. Make sure the seam is facing more up than down compared to the cutting board to help prevent filling oozing out while cooking.
- Take your butcher’s twine and truss the roast. (I used undefined]this tutorial. I left my knots on top, and everything worked out fine.) Make sure you space your twine evenly down the roast. It took me 5 to 6 pieces of twine to truss the whole pork roast.
- Season the roast evenly with salt and pepper. Place the roast on the roasting pan rack and put it in the oven. Cook for 1 hour to 1 hour 25 minutes, or until the center of the roast reaches an internal temperature between 145 degrees F and 160 degrees F. (Be sure the point of your meat thermometer is in the very center of the roast when checking.)
- Remove the pork roast from the oven. Let rest on the rack for 3 to 5 minutes, or until cool enough to handle.
- Transfer the roast to a cutting board. Use your scissors to cut the twine and pull it off the pork. Use a sharp chef’s knife to cut the pork roast into thick slices, using the indentations from the twine as a guide.
- Plate the pork slices with your favorite sides and top with some Romesco Sauce if desired. Serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.