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 (g) 28.22, Cobalamin (Vit. B12) (g) 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
 Articles
Crazy About Artichokes for Appetizers, Stuffing and Pasta
...'s irresistible. Large ones are good for stuffing and small ones are good for roasting. Baby ones are not a... read more...
Awesome Appetizers: Make Stuffed Grape Leaves at Home
.... Click here to get our recipe for Stuffed Grape Leaves When I'm planning a spring or summer menu, I love... be served cold, they are easily prepped in advance. One of my favorite meze dishes is stuffed grape leaves... that suggested a slightly less traditional filling of ground pork and fregola, a small round type of couscous... read more...
Savory & Sweet Dinner: Pork Chops with Peaches and Greens
...Pork chops are a favorite weeknight dinner standby for me. When I saw this recipe for Pork Chops... these would make a nice lighter batter than bread crumbs. Click here for our pork chops with fruit and greens... with and less messy. Then I coat each chop in the panko crumbs. The pork chops cooked up golden and crispy... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products