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Pork Loin Stuffed with Low Fat Yogurt and Spinach with Blueberry Puree

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 8

A low-fat entree with plenty of flavor.

Pork Loin Stuffed with Low Fat Yogurt and Spinach with Blueberry Puree
  • Blueberry Puree

    INGREDIENTS

    • 1 cup blueberries
    • 1/4 cup Piancone Balsamic Vinegar
    • 1 cup wine, dry red
    • 1 Tbsp. Peak Fresh Produce Garlic, clove(s)
    • 1/4 cup Peak Fresh Produce Onion(s), green (finely chopped)

    INSTRUCTIONS

    In a sauce pan, add all ingredients and allow to simmer for 20-30 minutes. Remove from heat and puree in a blender. Reserve warm for service.

  • Pork Loin Stuffed with Low Fat Yogurt

    INGREDIENTS

    • 1 pork loin (4-pound)
    • 1 cup Greek yogurt, fat-free plain
    • 1 Tbsp. Peak Fresh Produce Garlic, clove(s) (minced)
    • 1 tsp. Peak Fresh Produce Oregano (minced)
    • 1 tsp. Peak Fresh Produce basil (minced)
    • 1/4 tsp. pepper, freshly ground
    • 2 cups walnuts, pieces
    • 2 Tbsps. Piancone olive oil
    • 1/4 cup wine, dry white
    • 1/4 cup McCormick Grill Mate

    INSTRUCTIONS

    Pre-heat oven to 385 degrees. In a sauté pan, add 1 Tbsp. of olive oil over medium-high heat. Add spinach and garlic cook for 3-4 minutes. Add basil, walnuts, oregano and black pepper to pan and cook for 2-3 minutes. Next add wine to pan and cook for 2-3 minutes. Remove from heat and place in bowl allowing to cool. Fold in yogurt. Take a sharpening steel and stick into center of pork loin by the end. Move steel back and forth to make a hole in the center. Rub the remaining olive oil on loin and season with grill mate on all sides. Stuff spinach mixture into hole in pork loin. Wrap the loin with sheet of foil and place on sheet pan. Place loin in oven and cook for 40-45 minutes. Remove from oven and allow to rest at room temp for 20 minutes. Remove foil and slice then plate and top with blueberry puree.