Stuffed Pork Loin

There are so many reasons I love pork loin!  It's cheap, it's super lean, it's easy to make & most importantly...it's yummy!
We've made pork loin a couple of different ways.  One Mother's Day, my wonderful husband made me dinner and it was AMAZING!  It was a pork loin, stuffed with jalapeno wrapped in bacon.  The next time I made a pork loin, I didn't add any peppers, and it was quite bland.  Soooo, I have this beautiful pork loin and my mind is going a million different ways!  I just picked up some beautiful poblano peppers and some applewood smoked bacon.
After rummaging through the refrigerator I realize I have some baby spinach that needs to be used and some mushrooms on their last couple days.  What goes so well with spinach & mushrooms....garlic, pine nuts, feta cheese!  These are all a go for the stuffing!   I also see the new bottle of chipolte mustard.  This is the best stuff in the world!  Oh how I love my chipolte mustard!!!!
Now to make this insane dish that's in my head.

First, must roast the poblano peppers.  As I've said before, I do it the oven.  Simple as, wash the peppers, spray olive oil (or rub olive oil on them),  oven on broil-high and let the roasting begin.  Just a few min on each side, until the skin is black & blistered.

I roasted 2 peppers, because I have a strange creamed spinach meets poblano & roasted corn going on in my head for a side dish.  And if I don't use the other tonight, it's a roasted poblano pepper.  I'll stuff it with chicken or cheese tomorrow for lunch.  I LOVE poblano peppers!!!!

Back to the pork loin.  Take your knife and butterfly the loin.  This means, cut in 1/2 but do NOT cut all the way through.  After I did this, I realized that my pork loin was rather small so I took a hammer to it and started banging.  

Let the stuffing begin!  Minced garlic, diced roasted poblano, diced mushrooms, baby spinach, feta, fresh herbs: cilantro, rosemary, sage, and a lil' S&P.

Almost forgot, I also toasted up some yummy pine nuts.  Just put in a pan, over med heat & pull off heat when they start turning brown.  Be careful!  Pine nuts cook quick & you don't want to burn them....they ain't cheap!

Now start rolling.  I made the huge mistake & didn't have any twine on hand, so I had to use lots of toothpicks.  Then I went back and rubbed chipolte mustard all over the outside of the stuffed pork loin.  Start wrapping with your bacon.  There's nothing better than smoked applewood bacon!!!

My loin now looks like a mummy  :)  

Fire up your stove and get your pan nice & warm and put your loin down.  Sear all sides

Don't forget to sear all the sides and even the top & bottom.  ( I like crispy bacon)

After it's all good and seared, throw it into your oven at 330.  Use your meat thermometer to let you know when it's cooked all the way through.  Once it's ready, pull out the loin and start making the sauce.  I LOVE sauces & gravy!!!!  

Put your loin on a platter and throw the skillet back onto the stove.  All of that yummy drippings is about to become magic!  

Sprinkle wheat flour ontop of the juice.  Put enough to try and absorb all of the juice and cook for a few minutes, creating a roux.  Splash on whichever white wine you happen to be drinking while cooking.  About a cup.  Stir and cook for a few minutes, now time for the chicken broth.  All of that flavor from that applewood smoked bacon is coming out to play!  MMMMMM!!!!

And there she is.  

I had creamed spinach for the first time a month ago and I fell in love!  I've tried making it but didn't do such a good job so I've been playing with it in my head.  I'm going to do my spin on creamed spinach. 

Saute garlic in EVOO, then throw in some roasted poblano.  Be sure to try your poblano first.  This one was really really warm, so I didn't want to use tooooo much.  

I roast things in the oven.  It's easy & quick!  I turned broiler on high.  Drain a can of corn and put in the broiler.  Be careful, corn will POP!  But you want the corn to get roasted & dark.

Throw the corn in the pot and cover with half & half.  Oh yeah, don't forget the spinach!  S&P to taste!

This really was amazing!  

Here it is on the plate I made for one of my kiddos. 

Oh yeah, and the best thing about this meal.  Including everything (except for cost of wine), grand total of less than 5 bucks!