Stuffed Pork Loin

Instructions

1. Preheat your oven to 375°F (190°C).
2. To prepare the stuffing, combine breadcrumbs, Parmesan cheese, parsley, sage, garlic, sun-dried tomatoes, pine nuts, and chopped spinach in a bowl. Add chicken broth gradually until the mixture is moist but not soggy. Set aside.
3. Lay the pork loin flat on a clean cutting board. With a sharp knife, make a lengthwise cut about 1/3 of the way through the pork loin, taking care to stop before cutting completely through. Open the meat like a book.
4. Season both sides of the pork with salt and freshly ground black pepper to taste.
5. Spread the stuffing evenly over the opened pork loin, leaving about 1-inch margin all around the edges.
6. Carefully roll the pork loin tightly from one long side to the other, like a jelly roll.
7. Secure the rolled pork loin by tying it in several places with kitchen twine to hold its shape during cooking.
8. Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed pork loin in the skillet, seaming side down first, and sear on all sides until golden brown, about 3-4 minutes per side.
9. Transfer the skillet with the pork loin to the preheated oven. Roast for about 1 to 1.5 hours, or until the internal temperature reaches 145°F. Baste occasionally with pan juices.
10. Once cooked, remove the pork loin from the oven and let it rest for at least 10 minutes before slicing. This helps the juices redistribute throughout the meat.
11. Tip: Use an instant-read thermometer to ensure the pork is perfectly cooked. Insert it into the thickest part of the meat without touching the stuffing or the pan.
12. Slice the pork into 1/2-inch thick rounds and serve with your choice of sides.