Roasted Pepper Stuffed Pork Loin with a Smoky Tomato Cream Sauce
Take your pork loin to the next level with this decadent smoky tomato sauce! A perfect complement to the charred peppers inside!
It’s all in the details. I try to avoid making recipes that are overly complex, so for this one…I apologize. There are a few added steps, but they come together quite quickly! The biggest is roasted peppers. There are many ways to accomplish this depending on what equipment you are working with. A grill works wonderfully, as does the top of a gas stovetop, to create that charred outside. You can easily place them on a pan in the oven as well. Always an option-you can buy roasted peppers in a jar at the store 🙂 Any way you accomplish these, have fun with the dish and I’m sure it will taste great!
Shown here, I used the top of my gas range and a tongs to turn these peppers as they cooked.
Liquid gold. Yes, I said it. I’ve tried a lot of really great sauces in my lifetime, but I am going to put this up there in my small handful of magic tricks to impress any guest! Wow. The complexity of the stuffed pork is countered with the pure simplicity of the rest of this dish, with the sauce coming in with just a few ingredients. That combination of deep smoked paprika and tomato muted with a touch of heavy cream is out of this world! You may want to make a little more than the recipe calls for to drizzle over any sides!!
Looking for other ways to cook with pork? Check out some of these creative dishes:
Pork Bahn Mi Salad with Pickled Carrots
Blackened Pork Loin with Dandelion Green Chimichurri
Smothered Pork Chops in a Creamy Soy and Mushroom Sauce
Jalapeno Basil Sauce over Bacon Wrapped Pork
Summer is in full swing and we are on a mission to try out new and creative recipes with those seasonal veggies! Stay tuned for market tours and kitchen experiments using those findings!
Head over and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!
Roasted Pepper Stuffed Pork Loin with a Smoky Tomato Cream Sauce
Equipment
- Butcher's Twine or Toothpicks
- Baking sheet
- Mixing bowl
- Kitchen knife
- Skillet
- Grill or Gas Stove (flame)
- Immersion blender
- Meat Mallet
Ingredients
- 1 large Pork Loin
- 1 handful Baby Spinach
- 6-8 small Sweet Peppers
- 3 cloves Garlic
- 2 tbsp Olive Oil
- 1/2 tsp Oregano
- 1/2 cup Shredded Mozzarella
- 1 tsp Smoked Paprika
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1/3 cup Heavy Whipping Cream
- 1/4 cup Stock
- 1 large Tomato
- Salt and Pepper
- Fresh parsley (optional for garnish)
Instructions
- Preheat oven to 350.
- Take peppers and place on grill or gas stove top, to allow the outer edge to become charred. Remove and allow to cool.
- Finely chop spinach, garlic, and roasted peppers and put in mixing bowl. Add in some olive oil, oregano and mozzarella. Mix well.
- Carefully slice the pork loin lengthwise. Using a meat mallet, flatten until fairly thin.
- Spread the spinach and pepper mixture on the pork and roll. Secure with either butcher's twine or toothpicks. Place on baking sheet and bake for 30 minutes, or until the meat is cooked through.
- While the pork is cooking, in skillet, on medium heat warm butter and olive oil. Add chopped tomato. Allow to cook down until tomato is soft.
- Add cream, paprika, salt and pepper. Simmer to allow flavors to combine.
- Turn heat low (or add to a bowl depending on how deep your skillet is), and using immersion blender, puree until sauce is smooth. Keep heat to low and adjust seasoning as desired. Use stock only as needed for thickness, as the sauce should be creamy.
- Remove pork from oven and give a few minutes to rest.
- Using a sharp kitchen knife, slice into pinwheel pieces and serve with sauce. Sprinkle with fresh parsley for garnish. Enjoy!
