Pork Loin Roulades
By Giant Eagle
Prep Time: 15 min.
Cook Time: 45 min.
Remove sausage meat from casings and mix in a medium bowl with spinach and Mozzarella.
Slice pork loin lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle evenly with ⅜ teaspoon salt and pepper. Spread spinach mixture on pork, leaving about an inch on the end. Roll up and use twine to tie together every inch or so. Season liberally with salt and pepper.
Split the leek and wash away any dirt, then cut into 2-inch lengths. Trim and cut turnips into wedges (no need to peel). Roughly chop the rosemary. Separate the garlic into cloves, but do not peel. Combine all this in a roasting pan and toss with olive oil, 1 tsp. salt and ½ teaspoon black pepper. Place pork on top of vegetables and in 500°F oven.
Roast pork for 10 minutes, continue to check and roast until golden brown, about 20 minutes. Once it is golden brown, reduce heat to 250°F and continue to cook until 165°F internal temperature is reached about 15 minutes more. Remove from oven and let rest for 10 minutes before slicing and serving with the roasted vegetables and any juices from the pan.
Approximate Nutritional Information (Per serving):
Calories 450, Fat 27g, Sat. Fat 9g, Trans Fat 0g, Cholesterol 120mg, Sodium 1180mg, Total Carbohydrate 13g, Fiber 3g, Sugars 5g, Protein 40g
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free, Egg Free, Soy Free, Gluten Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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