Stuffed Boneless Pork Loin Roast with Roasted Vegetables

Instructions

1. Preheat the oven to 375°.
2. Pork: Slice into the bottom of the pork loin roast about ¾ of the way, then begin to roll the pork loin while slicing so that it is completely filleted out.
3. Season the inside with salt and pepper.
4. Evenly place the spinach, cheese, tomatoes and garlic cloves onto the seasoned pork.
5. Roll up the pork very tight, ensuring that all of the ingredients are kept inside. Truss the pork to keep it wrapped tight.
6.Add some oil to a large sauté pan over medium-high heat and cook the pork roasts on all sides until they are completely golden brown, about 8 minutes.
7. Transfer the pork roasts to a sheet tray lined with parchment paper and bake in the oven at 375°F for 45 minutes.
8. Go back to the pan where the pork roasts were browned and deglaze with wine. Cook over medium-high heat until the wine is almost gone.
9. Add the chicken stock and reduce the amount of liquid by one half.
10. Finish by stirring in butter and thyme and keep warm.
11. In a large bowl, coat the potatoes in oil, salt and pepper, and mix until combined.
12. With about 25 minutes left in the pork loin cooking process, add the potatoes to the sheet tray around the pork and cook for another 25 minutes.
13. In a large sauté pan over medium-high heat, add the bacon and cook until it is crispy and brown, about 5-6 minutes.
14. Remove the bacon lardons and add the Brussel sprouts to the pan with the rendered bacon fat.
15. Cook for 5-6 minutes until they are browned. Turn the heat down to medium and cook for 10-15 minutes or until the Brussel sprouts are tender.
16. Finish with the cooked bacon lardons, salt and pepper.
17. To serve, remove the butcher’s twine from the pork and slice. Serve on a platter alongside the potatoes, Brussels sprouts and pan sauce.

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