Ingredients:
- 1 Pork Loin (about 2-3 lbs)
- 1 cup Spinach, chopped
- 1/2 cup Feta Cheese, crumbled
- 1 cup Dried Cranberries
- 1/2 cup Walnuts, chopped
- 3 tbsp Butter Infused Extra Virgin Olive Oil (EVOO)
- Salt & Pepper, to taste
- 3 tbsp Vermont Maple Balsamic Vinegar
- 2 cloves Garlic, minced
- 1 tbsp Fresh Rosemary, chopped
- 1 tbsp Fresh Thyme, chopped
- 1 cup Chicken Broth
Instructions:
- Preheat your oven to 375°F (190°C).
- Butterfly the pork loin by cutting it horizontally down the center, but not all the way through, so you can open it like a book.
- Lay it open and place a piece of plastic wrap over it. Pound it gently with a meat mallet to an even thickness.
- In a bowl, mix together the spinach, feta cheese, dried cranberries, and walnuts.
- Spread this mixture over the flattened pork loin, leaving a small border around the edges.
- Roll the pork loin tightly from one side to the other.
- Secure it with kitchen twine at about 1-inch intervals.
- In a small bowl, mix together the butter infused EVOO, minced garlic, rosemary, thyme, salt, and pepper.
- Rub this mixture over the surface of the pork loin.
- Heat a large ovenproof skillet over medium-high heat.
- Add the pork loin and sear on all sides until golden brown, around 2-3 minutes per side.
- Drizzle the maple balsamic vinegar over the pork loin.
- Add the chicken broth to the skillet.
- Transfer the skillet to the preheated oven and roast for about 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
- Once done, transfer the pork loin to a cutting board and let it rest for at least 10 minutes before slicing.
- Slice the pork loin into 1-inch thick slices.
- Drizzle with the cooking juices from the skillet before serving.