Ingredients
– 1.5 kg pork loin
– 1 cup fresh spinach
– 1/2 cup cranberries
– 1/2 cup pecans, chopped
– 1/4 cup basil pesto
– 1 teaspoon garlic powder
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup chicken broth
– 1 tablespoon balsamic vinegar
Method
1. Preheat the oven to 180°C (350°F).
2. Slice the pork loin down the middle to create a pocket.
3. In a bowl, mix spinach, cranberries, pecans, pesto, garlic powder, salt, and pepper.
4. Stuff the pork loin with the spinach mixture, then secure it with kitchen twine.
5. In a pan, heat olive oil and brown the pork loin on all sides. Place it in a baking dish, pour the chicken broth and balsamic vinegar over, then bake for 45-60 minutes until cooked through.
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