Stuffed Pork Loin with Blueberry Purée

Directions

  1. Preheat oven to 385°F.
  2. 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.
  3. Remove from heat and place in bowl allowing to cool. Fold in yogurt.
  4. 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.
  5. Rub the remaining olive oil on loin and season with grill mate on all sides. Stuff spinach mixture into hole in pork loin.
  6. 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.
  7. Remove foil and slice then plate and top with blueberry puree.

Ingredients

  • 1 tsp Peak Fresh Produce® Basil, minced
  • 1 tbsp Peak Fresh Produce® Garlic, minced
  • 1/4 cup McCormick® Grill Mates
  • 2 tbsp Piancone® Oil, Olive
  • 1 tsp Peak Fresh Produce® Oregano, minced
  • 1/4 tsp Roma® Black Pepper, Ground
  • 1 4-pound pork, loin(s)
  • 2 cups walnuts, pieces
  • 1/4 cup wine, dry white
  • 1 cup yogurt, Greek, plain fat-free

Blueberry Purée

Directions

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

Ingredients

  • 1/4 cup Piancone® Vinegar, Balsamic
  • 1 cup blueberries
  • 1 tbsp Peak Fresh Produce® Garlic
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
  • 1 cup wine, red