Ingredients
– 1 pork loin, about 1 kg
– 1 cup fresh spinach
– 1/2 cup cranberries, dried
– 1/2 cup pecans, chopped
– 1/2 cup pesto
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 2 tablespoons olive oil
– 1 cup chicken broth
– 1 tablespoon balsamic vinegar
Method
1. Preheat the oven to 200°C.
2. Cut a pocket into the pork loin to stuff it. Be careful not to cut all the way through.
3. In a bowl, mix spinach, cranberries, pecans, and pesto together. Fill the pocket of the pork loin with this mixture.
4. Season the outside with salt and pepper. Heat olive oil in a pan and sear the loin on all sides until golden brown.
5. Transfer the loin to a baking dish, pour chicken broth and balsamic vinegar over it. Bake for 25-30 minutes, or until cooked through.
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