Stuffed Pork Loin with Spinach

Name: Stuffed Pork Loin with Spinach
Yield: 4
Ingredients: 2 kg pork loin; salt and pepper to taste; 2 cloves garlic, minced; Stuffing: 1 bunch spinach; 300 g fresh linguiça or cooked ham; 1 egg; Sauce:; 2 tablespoons butter or margarine; 1 medium onion, finely chopped; 2 tablespoons grated carrot; 1 clove garlic, minced; 1/2 cup white wine; 1 sprig thyme (optional); 1/2 teaspoon black pepper in grinds; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 diced tomato without skin and seeds; 1 tablespoon mustard; 2 tablespoons freshly squeezed lemon juice; salt to taste

1
2 kg pork loin
2
salt and pepper to taste
3
2 cloves garlic, minced
4
Stuffing: 1 bunch spinach
5
300 g fresh linguiça or cooked ham
6
1 egg
7
Sauce:
8
2 tablespoons butter or margarine
9
1 medium onion, finely chopped
10
2 tablespoons grated carrot
11
1 clove garlic, minced
12
1/2 cup white wine
13
1 sprig thyme (optional)
14
1/2 teaspoon black pepper in grinds
15
2 tablespoons all-purpose flour
16
2 cups beef broth
17
1 diced tomato without skin and seeds
18
1 tablespoon mustard
19
2 tablespoons freshly squeezed lemon juice
20
salt to taste

Ingredients

1
2 kg pork loin
2
salt and pepper to taste
3
2 cloves garlic, minced
4
Stuffing: 1 bunch spinach
5
300 g fresh linguiça or cooked ham
6
1 egg
7
Sauce:
8
2 tablespoons butter or margarine
9
1 medium onion, finely chopped
10
2 tablespoons grated carrot
11
1 clove garlic, minced
12
1/2 cup white wine
13
1 sprig thyme (optional)
14
1/2 teaspoon black pepper in grinds
15
2 tablespoons all-purpose flour
16
2 cups beef broth
17
1 diced tomato without skin and seeds
18
1 tablespoon mustard
19
2 tablespoons freshly squeezed lemon juice
20
salt to taste

Directions

1
Clean the pork loin, divide it into 2 parts, and open each one like a large steak
2
Season with salt, pepper, and garlic
3
Let it rest for several hours or overnight in the refrigerator
4
Make the stuffing: blanch the spinach, drain, and chop finely
5
Reserve the ham rind, crumble, and fry until golden
6
Mix with egg and spinach
7
Spread over the pork loin, roll, and tie with kitchen twine
8
Place in a preheated oven at 200°C for 2 1/2 hours or until the meat is tender
9
Carve and serve with the sauce For the sauce: melt the butter or margarine, sauté the onion, carrot, and garlic
10
Cook over low heat, stirring frequently, until golden (about 5 minutes)
11
Add the wine, thyme (if desired), and black pepper in grinds
12
Cook over high heat until boiling (about 2 minutes)
13
Reduce the heat and cook for an additional 7 to 8 minutes to reduce the sauce
14
Add the flour dissolved in a little of the cold beef broth, stirring constantly until golden (about 5 minutes)
15
Gradually add the remaining beef broth and tomato
16
Cook over high heat until boiling (about 2 minutes)
17
Remove from heat and blend in a blender
18
Add mustard and lemon juice
19
Season with salt to taste and reheat if necessary
20
Serves 4 to 6 people