This first place winner from the Sioux Empire Fair is from Matthew Reichert of Sioux Falls, SD. Festive and perfect for entertaining. Serve with whipped Yukon gold potatoes, asparagus, and mixed green salad.
- 2 pounds pork loin (center roast, boneless)
- 1 orange bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves (coarsely chopped)
- 1/3 cup gorgonzola (crumbled)
- 1 tablespoon rosemary leaves (fresh, chopped, divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (coarsely ground)
- nonstick cooking spray
- Slice pork loin from the outside edge the length of the loin, cutting thinly in a spiral toward the center to make a flat (square) surface; set aside. In large saucepan, cook and stir garlic and orange bell pepper in olive oil over medium heat until garlic is translucent. Add spinach and half of the rosemary; cook and stir for 3 minutes or until the spinach turns dark green. Remove from heat; add Gorgonzola and stir until cheese is melted. Cool slightly. Spoon spinach mixture on pork to cover top surface; roll up (like a jelly roll). Using butcher’s cotton string, tie pork loin in three places to hold it together. Brush outside of pork with olive oil; sprinkle with remaining rosemary, salt and pepper. Place in a shallow baking dish that has been coated with cooking spray; bake uncovered at 450 degrees F. for 15 minutes. Reduce heat to 375 degrees F.; bake until internal temperature reaches 145 degrees F. (about 30-40 minutes). Remove from oven; let rest 10 minutes. Cut into 1/2 -inch slices (two slices make 1 serving).