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!
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!