About
A good stuffed pork loin should be practically bursting at the seams with its filling and have a nice golden edge to it. That’s what you’ll find if you follow this recipe! Here, these pork loins are filled with a nutritious and light filling of walnuts, cauliflower rice, and spinach. Enjoy your pork loin by itself or with your favorite Carb Manager side!
Ingredients
- 1 ounce walnuts
- 4 ounce cauliflower, cooked from fresh
- ¾ ounce spinach
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 2 clove garlic, fresh
- 1 teaspoon lemon juice raw
- 9 ounce pork chops, center loin, fresh, visible fat eaten
- ¼ teaspoon salt
- ½ teaspoon black pepper, ground
- ½ teaspoon paprika
- 1 tablespoon butter
Instructions
- Preheat an oven to 375 degrees and spray a glass baking dish with pan spray. Set the dish aside. In a bowl, combine chopped walnuts, cauliflower rice, chopped spinach, olive oil, the first amounts of salt and pepper, smashed garlic cloves, and the lemon juice. Set this mix aside for step three.
- Place two pieces of pork loin, approx. 4 ½ oz each, on a flat surface and cut a deep pocket in their centers. Create as large of an opening as you can in each pork loin without cutting all the way through. Then, sprinkle the second amounts of salt and pepper, and the paprika, over the top of each loin.
- Stuff the loins with about half of the walnut mix you made earlier. Secure each pork loin with one or two toothpicks each.
- Place the pork loins in the baking dish, and use the rest of the walnut filling to fill the empty spaces in the dish. Finally, chop 1 tablespoon of butter into 8 pieces, and place 4 pieces on the top of each pork loin.
- Bake the dish for 45-50 minutes or until the meat is slightly goldened and a meat thermometer reads at least 145 degrees internally. Enjoy!
Nutrition Facts
- Servings: 2
- Calories: 450.8kcal/1886.1kJ (per serving)
- Fat: 29.5g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 40.7g (per serving)
