Spinach Stuffing For Pork Loin

We are having a family meal on Sunday, it’s for our daughters birthday. Normally I would of asked her what she wanted me to make but I decided to change that idea which I have done for years. It had gotten to the point that all our kids ask for the same thing every year. New plan is I am going to make them different things every year.

I decided to make stuffed pork loin because I found a great buy on them. If it was just for my wife and I I would of made a mushroom stuffing but that wouldn’t work. Our son-in-law hates mushrooms so it was a hunt for a stuffing recipe. I must of looked at maybe a hundred recipes but they had things others don’t like. There were some great parts to most of them so I just went with what I knew everyone would like.

Spinach and onions have no family haters so that was the start. Garlic is a great thing so it works with the spinach and onions. Vinegar makes spinach taste better so it needed to be included. Once I thought it through I knew it would work and help flavour the pork and keep it moist.

Frozen spinach is something I normally never buy but for this it is the best way to go. Frozen spinach makes me smile, it not the brick style I grew up with. Now you get a bag of frozen golf balls. The vinegar I keep in a spray bottle which may sound a little strange but there is a reason. Vinegar has a number of uses but the best one is for french fries. If you spray the vinegar on your fries you get an even distribution rather than lots of vinegar on some and none on others. It also works great with spinach or swiss chard and worked great for this recipe.

This stuffing can be used with other things, chicken breast, pork chops and even as a filling for ravioli. When I tasted it I wish I had made it long before now.

1 large bag frozen spinach, thawed, and all the water squeezed out

6 slices of bacon chopped

3 cups diced onions

7 cloves garlic minced

1 teaspoon vinegar

1 tablespoon bread crumbs

salt and pepper to taste

Preheat a frying pan on medium heat. Add the bacon and cook until just about crisp. Add the onions and cook until the onions just start to brown and then add the garlic. Cook for about one minute and then add the spinach breaking it apart with your fingers as you add it. Cook for about 2 minutes, remove from heat and spray with the vinegar. Sprinkle the bread crumbs around and then mix well. Make sure it is totally cool before using, I made it today and am using it tomorrow so it’s spending the night in the fridge.

About Graham Stewart

This is me on a bad day.
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