Pork Loin Stuffed Spinach and Emmenthaler Cheese. Choose from a large selection of easy-to-prepare meals. Everything you need in one box. We're going where no other leading meal kit company has.

Great recipe for Pork Loin Stuffed Spinach and Emmenthaler Cheese. This is a mash up of several recipes, which I experimented with tonight with our Convection oven. I think this would work fine with standard oven cooking, but it worked out so well I think it would make a great winter night, slow. You can have Pork Loin Stuffed Spinach and Emmenthaler Cheese using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pork Loin Stuffed Spinach and Emmenthaler Cheese

Prepare 1 of Pork Loin - either pre marinated or with Salsa Verde for 24 hr.
Prepare 4-6 oz of Emmenthaler Cheese.
You need 1 Package of Frozen Spinach.
You need 1/4 cup of Dry white wine (Chardonnay).
You need 4-6 Tbsp of Chopped Garlic (to taste, 50% reserved).
You need 1 Tbsp of Red Pepper.
Prepare 4 oz of prosciutto.
You need to taste of Salt and Pepper.
Prepare 2 tsp of Italian Seasoning.
It's 1/2 of White Onion.
It's 1 Cup of Vegetable Better than base.
It's 1 Cup of Red Wine.
Prepare 2-4 Tbsp of Black Pepper (to taste).
It's 1/2 of Yellow Pepper.

Pork Loin Stuffed Spinach and Emmenthaler Cheese is one of the most popular of recent trending meals on earth. It's simple, it's fast, it tastes delicious. Pork Loin Stuffed Spinach and Emmenthaler Cheese is something which I have loved my entire life. Layer with the cheese, spinach and ham.

Pork Loin Stuffed Spinach and Emmenthaler Cheese step by step

Preheat the oven to 350 Degrees, (use auto convect if it's a function on your stove.).
Prepare the Spinach according to the microwave package directions, but instead of water, use Chardonnay instead of water. Put 2 tsp or so of Chopped Garlic in with the Chardonnay in the dish, with a tsp of black pepper. Once cooked in the microwave, set aside for use as stuffing, and as a side vegetable for plating - keep warm at 200 degrees..
Slice the pork loin down the middle, and place slices of Emmenthaler Swiss cheese in the cavity, cover the Emmenthaler in slices of Prosciutto, and fill the remainder of the cavity with cooked spinach mentioned in Step 2..
Cover the pork loin in Pepper to taste, Italian seasoning, and bread crumbs prior to putting in the oven..
Bake the pork loin for 1 hour and 30 minutes.
For the gravy chop 1/2 onion, and 1/2 yellow pepper in a rough chop. Braise the onion for 10 minutes on medium in a pan, add the yellow pepper and cook for 5 minutes (while the Pork Loin is roasting). Generously add black pepper to taste (there really is no such thing as too much for the gravy.) Prepare 1 cup of Vegetable Better than Base in the microwave..
Pour the wine and vegetable base mixture into the pan you've cooked the onion and yellow pepper pan, and begin to reduce the mixture by half, constantly stirring the mixture on a high flame. This should take 15-20 minutes while the loin cooks in the oven..
Once the wine reduction has been completed, put it in a toaster over at 200 degrees to stay warm, or slip it into the microwave, and re heat it for 30 seconds on high to take the chill off before you serve it..
Once the pork loin reaches 148 degrees by meat thermometer, slice and serve. Usually this dish works very well with a package of risotto for a side dish, and using the remaining spinach as your vegetable side..

Whole week at job and finally at weekend looking for a quick and easy meal to prepare. This recipe for stuffed pork tenderloin with spinach, cream cheese and mushroom is best solution ever and a great meal to prepare. The stuffing in this cream cheese stuffed pork tenderloin can be done with various items like spinach, mushrooms, cheese, different herbs and even apple. Pork Tenderloin Stuffed with Spinach and Cheese - is as simple as sauteing some baby spinach with some garlic and onion then adding some cheese. Then your going to cut your pork loin by using a sharp knife to make a lengthwise cut down the center two-thirds of the way through the meat.