• Stuffed Pork Loin With Apricot Glaze

    loinas everyone has read in past posts, i LOVE cooking “comfort foood”…it makes my clan feel good, makes my house smell good, and makes me feel loved.

    …BUT… just like all ladies, every once in a while i DO “dress up”….and cook a lil’ sumthin’ sumthin’ that can be served at ANY fancy-shmancy dinner party!!!

    this week i’m going to share one of my “FANCY-FAV” recipes that’s guaranteed to make an eybrow or two raise!!!! it’s easy, quick, and DELISH!!!!! so i hope everyone reads this has a wild hair to get a lil’ fancy soon!!!!

    SPINACH & FETA CHEESE-STUFFED PORK LOIN WITH APRICOT GLAZE!!!

    ingredients

    1 BIG pork loin, cut in 1/2  (the big long one’s that you never have room for), reserve other half for another night…

    1 bag of FRESH baby spinach (in the bag salad area)

    1 reg size container of feta cheese (in doesn’t look like much, but a little goes a long way)

    cooking or rotissere twine

    BASTING/FINISHING SAUCE

    ingredients

    3/4 of a 8 oz jar of APRICOT preserves

    1 stick of margarine

    2 capfuls of your FAVORITE liquid steak marinade (we prefer DALE’S)

    2 dashes of steak sauce (we prefer A-1)

    2 TBSP apple juice

    heat all sauce ingredients until reaches a boil, remove from heat

    DIRECTIONS

    fillet out loin with sharp knife until apx 1/2 inch thick (we “fillet” the same way you would do a bell pepper, just start rolling it and cutting it until the pepper is wide)/

    while laying FLAT on board, place ALL raw spinach on raw loin (it will look like a lot of spinach, but it cooks down to where you wish there was more).

    sprinkle ALL feta cheese over spinach. start to roll up the loin TIGHTLY then wrap “bake safe twine” (i call it rotiserre twine).

    rotiserre either on your outdoor grill or inside electric rotiserre (i have done it BOTH ways and it turns out GREAT either way) baste with finishing/basting sauce every 30 minutes until internal temp reaches between 160-170 degrees (apx 1-1/2 hrs).

    cut all twine off, slice into slices and serve with a drizzle of finishing/basting sauce….we enjoy BIG baked potatoes with ours and consider the spinach in the loin, our veggie!!! ENJOY!!!!!

    **the picture i have provided shows the raw-rolled and stuffed loin, the finished, sliced loin, and the plated presentation!!

    About Wendi Conway

    Wendi Conway comes from a long line of cooks and her blog is designed to prove that cooking is not as hard as people seem to think it is. “I love to cook, and it is a passion of mine. Johnny also loves to cook, proving that cooking can’t be too hard if even the men can do it! “I also want to share meals and recipes that can be prepared on a budget. It doesn’t matter where I shop because I build my pantry around what is on sale this week. I enjoy doing it for my family, and I am really proud that I can build memories my children will always have.”
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