Pork Loin Stuffed with Spinach and Mozzarella

Name: Pork Loin Stuffed with Spinach and Mozzarella
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 Portionen
Ingredients: 1 piece Pork loin or fillet (approx. 1.5 kg); 1 piece Fresh spinach; 250 gramos Mozzarella cheese; 100 gramos Smoked peppers or paprika; 1 pinch Salt; 1 pinch Black pepper

Main course

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Cook Time

50 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Pork Loin Stuffed with Spinach and Mozzarella is ready in 50 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This stuffed pork loin is a recipe that I often make for special celebrations. The combination of fresh spinach, creamy mozzarella cheese and the smoky touch of the peppers gives it a spectacular flavour. It is a hearty dish, perfect for sharing with family or friends. The preparation is simple with the Thermomix®, although it requires a little patience to fill and roll the meat. But the result is worth it! It can be accompanied with white rice or mashed potatoes for a complete and delicious meal. Ideal for a festive dinner or a Sunday lunch.

Ingredients (6 ingredients)

1 piece Pork loin or fillet (approx. 1.5 kg)
1 piece Fresh spinach
250 gramos Mozzarella cheese
100 gramos Smoked peppers or paprika
1 pinch Salt
1 pinch Black pepper

Preparation (7 steps)

Cooking the spinach

Thermomix® Setting

5 min/Varoma/Speed 1 Varoma

Fill the Thermomix bowl with 1 litre of water. Place the Varoma container in its position. Add the fresh spinach to the Varoma container. Program 5 Min./Varoma/Stufe 1.

300

Preparation of the loin

With a sharp knife, open the pork loin in half lengthwise, creating a pocket for the filling. Spread the open loin on a work surface.

Filling of the loin

Distribute the cooked spinach over the inner surface of the loin. Then, add the grated mozzarella cheese and the chopped smoked peppers. Season with salt and black pepper to taste.

Rolling the loin

Roll the loin carefully, making sure the filling is well contained. Tie the loin with kitchen twine to maintain its shape during cooking.

Sealing the loin

Heat a frying pan over medium heat with a tablespoon of oil. Sear the loin on all sides until golden brown. Season with salt and black pepper to taste.