Sweet Stuffed Sicilian Pork Loin
Submitted by: Felice Bogus, Raleigh, NC, Grand Prize, Relish Magazine Raisin Recipe Contest 2012
credit: Mark Boughton Photography / styling by Teresa Blackburn
- Prep Time : 30 min
- Cook Time : 70 min
- Ready Time : 1 hour, 40 min
- 1 cup California golden raisins
- 2 teaspoons olive oil divided
- 3/4 cup chopped cooked spinach
- 1/4 pound chopped prosciutto
- 4 tablespoons fresh breadcrumbs
- 4 tablespoons pignoli nuts, toasted
- 3/4 cup shredded provolone
- 2 1/2 pounds center-cut pork loin, butterflied
Preheat oven to 350º. In a bowl, mix together spinach, prosciutto, raisins, breadcrumbs, pignoli nuts, provolone, 1 teaspoon oil, and 1/4 teaspoon salt and pepper to taste. Pound pork loin to an even thickness, about 1/2-inch thick. Sprinkle both sides of meat with remaining salt and pepper. Spread spinach mixture over the meat. Roll up, from short end, and tie with kitchen string to hold closed. Heat a large ovenproof pan over medium-high heat and add remaining oil. Cook meat, turning, until outside is browned. Place pan in oven and cook 1 hour, or until meat reaches an internal temperature of 140°F. Remove pan from oven, place pork on a cutting board, and cut off string. Let rest 5 – 10 minutes.
While meat is resting, prepare the sauce. Remove excess fat from the roasting pan, leaving behind the brown bits. Place pan on burner over high heat and add Marsala and chicken stock. Bring liquid to a boil, scrapping the pan with a spoon to bring up the brown bits. Cook until liquid is reduced by half. Remove from heat and swirl in the butter. Season to taste with salt and pepper. Spoon sauce over the sliced pork to serve.
Recipe can also be found at Relish.com
Nutrition Facts Per Serving
Calories 539 Total Fat 22g ( ); Cholesterol 165mg; Protein 54g; Carbohydrate 29g; (Dietary Fiber 2.5g; ); Sodium 1279mg;
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