{"id":3428,"date":"2019-12-12T13:00:06","date_gmt":"2019-12-12T17:00:06","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3428"},"modified":"2019-12-10T00:49:38","modified_gmt":"2019-12-10T04:49:38","slug":"stuffed-pork-loin","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/12\/12\/stuffed-pork-loin\/","title":{"rendered":"Stuffed Pork Loin"},"content":{"rendered":"

Ingredients<\/h2>\n
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3 ounces fresh spinach, coarsely chopped<\/div>\n
1 tablespoon olive oil<\/div>\n
\u00bd cup chopped dried tart cherries<\/div>\n
\u00be cup cooked wild rice<\/div>\n
\u00be teaspoon dried sage, crushed<\/div>\n
\u2153 cup chopped pecans<\/div>\n
1\u00bc teaspoons salt, divided<\/div>\n
\u00be teaspoon ground pepper, divided<\/div>\n
1 (3\u00bd pound) boneless pork center loin roast<\/div>\n
\u00bc teaspoon dried sage, ground<\/div>\n
\u215b teaspoon dried thyme, ground<\/div>\n
\u00bd cup low-sugar apricot preserves<\/div>\n
3 tablespoons water<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Preparation<\/h2>\n
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  1. Cook spinach in hot oil in a large skillet until wilted. Combine the cooked spinach, dried cherries, cooked wild rice, crushed sage, pecans, \u00be teaspoon salt, and \u00bc teaspoon pepper in a medium bowl; set aside.<\/span><\/li>\n
  2. Preheat oven to 325\u00b0F. Trim excess fat from pork. To pinwheel the pork loin, start cutting lengthwise \u00bd inch under the fat cap on the roast. As you cut the roast, gently rotate the roast at the same time. This will allow the roast to “unroll” as you cut it. When the roast is completely cut, it should be a rectangular piece of meat between \u00bd and 1 inch thick.<\/span><\/li>\n
  3. Sprinkle cut surface of the meat with the remaining \u00bd teaspoon each of salt and pepper, the \u00bc teaspoon ground sage, and the thyme. Spread the spinach mixture over the cut side. Roll up the loin tightly to resemble the initial roast. Tie securely with twine.<\/span><\/li>\n
  4. Place the roast on a rack in a roasting pan; insert a meat thermometer into thickest part. Roast in preheated oven for 1\u00bd to 1\u00be hours, or until oven thermometer registers 140\u00b0F.<\/span><\/li>\n
  5. Meanwhile, stir apricot jam and the water in a small saucepan over low heat, until the jam has melted.<\/span><\/li>\n
  6. Remove the roast from the oven and brush on about half of the apricot mixture. Return to the oven and continue cooking 10 to 15 minutes or until thermometer registers 150\u00b0F. Remove from the oven; brush with the remaining apricot mixture. Cover and let stand for 15 minutes in a warm place before carving. The temperature of the meat after standing should be 160\u00b0F.<\/span><\/li>\n<\/ol>\n

    \"Stuffed<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 3 ounces fresh spinach, coarsely chopped 1 tablespoon olive oil \u00bd cup chopped dried tart cherries \u00be cup cooked wild rice \u00be teaspoon dried sage, crushed \u2153 cup chopped pecans 1\u00bc teaspoons salt, divided \u00be teaspoon ground pepper, divided 1 (3\u00bd pound) boneless pork center loin roast \u00bc teaspoon dried sage, ground \u215b teaspoon […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3428","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3428"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3428\/revisions"}],"predecessor-version":[{"id":3429,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3428\/revisions\/3429"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}