Stuffed with spirals of spinach, dried cherries, wild rice, and pecans and topped with a sweet apricot glaze, this eye-catching pork loin recipe makes a nice meal for autumn or winter.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook spinach in hot oil in a large skillet until wilted. Combine the cooked spinach, dried cherries, cooked wild rice, crushed sage, pecans, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside.

    Advertisement
  • Preheat oven to 325 degrees F. Trim excess fat from pork. To pinwheel the pork loin, start cutting lengthwise 1/2 inch under the fat cap on the roast. As you cut the roast, gently rotate the roast at the same time. This will allow the roast to "unroll" as you cut it. When the roast is completely cut, it should be a rectangular piece of meat between 1/2 and 1 inch thick.

  • Sprinkle cut surface of the meat with the remaining 1/2 teaspoon each of salt and pepper, the 1/4 teaspoon ground sage, and the thyme. Spread the spinach mixture over the cut side. Roll up the loin tightly to resemble the initial roast. Tie securely with twine.

  • Place the roast on a rack in a roasting pan; insert a meat thermometer into thickest part. Roast in preheated oven for 1 1/2 to 1 3/4 hours, or until oven thermometer registers 140 degrees F.

  • Meanwhile, stir apricot jam and the water in a small saucepan over low heat, until the jam has melted.

  • Remove the roast from the oven and brush on about half of the apricot mixture. Return to the oven and continue cooking 10 to 15 minutes or until thermometer registers 150 degrees F. Remove from the oven; brush with the remaining apricot mixture. Cover and let stand for 15 minutes in a warm place before carving. The temperature of the meat after standing should be 160 degrees F.

Nutrition Facts

278.8 calories; protein 29.9g 60% DV; carbohydrates 11.3g 4% DV; exchange other carbs 1; dietary fiber 0.9g 4% DV; sugars 6.6g; fat 11.9g 18% DV; saturated fat 3.3g 17% DV; cholesterol 72.8mg 24% DV; vitamin a iu 837.8IU 17% DV; vitamin c 2.5mg 4% DV; folate 26.6mcg 7% DV; calcium 20.7mg 2% DV; iron 1.5mg 8% DV; magnesium 42.2mg 15% DV; potassium 650.8mg 18% DV; sodium 309.1mg 12% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2019
Followed the recipe exactly as written. Never spiraled a loin before but it worked...just like it said it would. Delicious juicy and rather elegant. I served it with baked sweet potato and stir fry....the family was impresswd. Read More