"The Machine Shed" Spinach and Wild Rice Pork Loin Roulade
| | Ingredients |
Recipes Home
Make Printer Friendly | Stuffing
-3# Boneless Pork Loin (Center Cut)
-3 Cups Cooked Wild Rice
-2 Cups Chopped Spinach (About 3 ounces)
-1 Cup Shredded Asiago Cheese
-1 Tbsp Thyme
-1 Tbsp Garlic Salt
-1 Tbsp Black Pepper
Sauce
-2 Cups heavy Cream
-1 Cups Asiago Cheese
-1/2 Tbsp Garlic Powder
-1 Tsp Nutmeg
-1 Tsp Salt
-1 Tsp White Pepper
-4 Tbsp Butter
-4 Tbsp Flour
| | Preparation | Directions
-Butter - Fly Pork loin making 3 cuts.
-In mixing bowl combine Spinach, Cooked Rice, Parmesan cheese, Thyme, Garlic salt and Pepper.
-Spread Stuffing over Pork loin evenly.
-Roll Pork loin and tie with string.
-Place on roasting pan, season with Garlic salt, and Pepper.
-Place in oven roast at 300 for 2-2 1/2 hours or internal temp of 155.
Sauce
-In a 3 quart sauce melt butter and flour, stir with a wire whip.
-Add Garlic Salt, Nutmeg, and White Pepper. Cook for 1 minute.
-Add Heavy cream and stir with a wire whip. Bring to a boil and add cheese. Stir until cheese is melted.
Pour Sauce over Pork
Serves 4
www.machineshed.com
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| | Courtesy of: Jason Walter and Chef Phil Gustafson, The Machine Shed Restaurant |
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