Stuffed Pork Loin with Blueberry Purée
Stuffed Pork Loin with Blueberry Purée
Directions
- Preheat oven to 385°F.
- 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.
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
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.