savings in
 
Ingredients
  • see savings
    On Sale
    3   ounces 
    fresh spinach, coarsely chopped
  • see savings
    On Sale
    1   tablespoon 
    olive oil
  • see savings
    On Sale
    1/2  cup 
    chopped dried tart cherries
  • see savings
    On Sale
    3/4  cup 
    cooked wild rice
  • see savings
    On Sale
    3/4  teaspoon 
    dried sage, crushed
  • see savings
    On Sale
    1/3  cup 
    chopped pecans
  • see savings
    On Sale
    3/4  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    ground black pepper
  • see savings
    On Sale
    1  3 1/2 pound 
    boneless pork center loin roast
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/2  teaspoon 
    ground black pepper
  • see savings
    On Sale
    1/4  teaspoon 
    dried sage, ground
  • see savings
    On Sale
    1/8  teaspoon 
    dried thyme, ground
  • see savings
    On Sale
    1/2  cup 
    low-sugar apricot preserves
  • see savings
    On Sale
    3   tablespoons 
    water

Directions
1.
In a large skillet, cook spinach in hot oil until wilted. In a medium bowl combine cooked spinach, dried cherries, wild rice, 3/4 teaspoon sage, pecans, 3/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
2.
Preheat oven to 325 degrees F. Trim excess fat from pork. To pinwheel the pork loin, start cutting lengthwise 1/2 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 1/2 and 1 inch thick.
3.
Sprinkle cut surface of meat with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon sage, and the thyme. Spread spinach mixture over cut side. Roll up the loin tightly to resemble the initial roast. Tie securely with twine.
4.
Place the roast on a rack in a roasting pan; insert a meat thermometer into thickest part. Roast in preheated oven for 1-1/2 to 1-3/4 hours, or until oven thermometer registers 140 degrees F.
5.
Meanwhile, in a small saucepan, melt apricot jam and water together.
6.
Remove roast from oven and brush on about half of the apricot jam. Return to oven and continue cooking 10 to 15 minutes or until thermometer registers 150 degrees F. Remove from oven; brush with 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 degrees F. Makes 12 servings
Nutrition information
Per Serving: cal. (kcal) 279, Fat, total (g) 12, chol. (mg) 73, sat. fat (g) 3, carb. (g) 11, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 7, pro. (g) 30, vit. A (IU) 826.03, vit. C (mg) 2.36, Thiamin (mg) 1.16, Riboflavin (mg) 0.38, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.73, sodium (mg) 309, Potassium (mg) 651, calcium (mg) 20.19, iron (mg) 1.44, Other Carb () 1, Lean Meat () 4, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Stuffed Pork Loin
Stuffed Pork Loin

Spinach, dried cherries, and nuts make the stuffing in this delicious pork recipe. Amaze the guests at your next dinner party with the beautiful presentation.

 Articles
Pork Chops with Red Cabbage -- The Perfect Winter-Warming Meal
...-toned juices -- what I really want to eat is warm, satisfying comfort food. When I saw this pork chop recipe, I... of melt-in-your-mouth pork. It's a hot meal but with the lively tang of red wine vinegar. The only catch... simultaneously pan frying the pork chops in another. I only slightly modified the ingredient list, starting... read more...
Easy Thai Pork Salad: 7 Days of Luscious Laab
... with this Thai Ground Pork Salad. This recipe's bright flavors take me right back to the family owned, street... accompaniment to pork in Vietnamese and Thai cuisines, whose namesake is derived from their ear-like appearance..., slice them and add to the pork mixture.) But why stop there? I decided to come up with a week's worth... read more...
Cider-Braised Pork Roast: Let the Oven Do the Work
... that we'd be eating pork loin with apples and onions--a favorite of mine. So when I saw.... This formula is pretty fool proof and will work with many cuts, from oxtails to boneless pork loin. To start my... version of this recipe, I pulled the pork loin from the fridge, and cored the apples and chopped... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products