Oven Baked Stuffed Pork Loin with Vegetables — Lomo Relleno

Versión en Español

Oven baked stuffed pork loin is a butterflied pork loin pounded thin, brushed with mustard, layered with spinach and a filling of spring onion, mushrooms, parsley, and breadcrumbs, rolled, tied, seared, and baked covered with white wine and vegetable broth at 180°C (356°F) for 30 minutes. It takes 20 minutes of preparation and 40 minutes of cooking, and serves 4.

A typical dish for year end holidays, especially Christmas, because it scales easily to the number of guests.

How to Make Stuffed Pork Loin?

First open the loin crosswise like a book, without cutting through, to get a flat surface for the filling. Pound it to an even thickness so it rolls neatly.

Nutritional Information

Each serving of stuffed pork loin contains approximately 470 kcal, 22 g of fat, 58 g of protein, 8 g of carbohydrates, 2 g of fiber, 3 g of sugars, 160 mg of cholesterol, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Oven Baked Stuffed Pork Loin Recipe

Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4

Ingredients

• 1 kg (2.2 lb) of pork loin
• 250 ml (1 cup) of white wine
• 250 ml (1 cup) of vegetable broth
• 200 g (7 oz) of mushrooms
• 10 spinach leaves
• 4 tablespoons of breadcrumbs
• 2 spring onions, finely chopped
• 2 tablespoons of parsley
• Olive oil
• Fine salt
• Black pepper
• Mustard

Instructions

1. Lay the butterflied loin on a clean board, cover with plastic wrap, and pound gently with a rolling pin or bottle to thin it. Remove the wrap, brush with a thin layer of mustard, season with salt and pepper, and cover with the washed spinach leaves.

2. In a large skillet, heat a splash of oil over high heat and sauté the spring onions for a few minutes, stirring with a wooden spoon. Add the mushrooms and cook 3 more minutes, season, and stir in the parsley and breadcrumbs.

3. Spread the filling over the spinach, roll the meat up tightly, and tie it with kitchen twine about every 2 cm (¾ inch). In a large pot, heat a splash of olive oil over high heat.

4. Sear the tied loin on all sides, about 2 minutes per side, transfer to a baking dish, add the wine and vegetable broth, cover with foil, and bake in an oven preheated to 180°C (356°F) for about 30 minutes. Serve sliced, ideally with freshly sautéed vegetables.

Additional Tips

Sautéed vegetables

Toss broccoli florets or asparagus tips, 2 sliced carrots, and 1 red bell pepper in strips in a hot pan with olive oil for 5 to 8 minutes, season, and serve alongside.

Check the center

Pork loin is done at 63°C (145°F) in the center; rest it 5 minutes before slicing.

Tie firmly

Tight twine every 2 cm keeps the roll round and the filling inside.

Use the juices

Spoon the wine and broth from the pan over the slices.

Frequently Asked Questions (FAQs)

1. What does the mustard do?

The thin layer of mustard helps the spinach and filling stick to the meat and adds a tangy note that lifts the pork.

2. Why sear the loin before baking?

Searing over high heat creates a golden crust through the Maillard reaction, which adds flavor and color to the roast and the pan juices.

3. Can I replace the mushrooms in the filling?

Yes. Use other mushrooms, chopped prunes, crispy bacon, or a mix of bell peppers and caramelized onion. The filling should be tasty and not too wet.

Did You Know?

A good pork loin is cylindrical, smooth, and pinkish, with plenty of lean meat and a moderate amount of fat, which adds flavor and juiciness.

Recommended

• Chilean Juicy Roast Pork Loin Recipe
• Chilean Pot Braised Pork Tenderloin Recipe
• Roast Pork Loin with Apples Recipe
• Sautéed Vegetables Recipe