Pork Loin Stuffed with Spinach

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a skillet, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the thawed and drained spinach and panko bread crumbs. Mix well and remove from heat. (10 minutes)

Recipe View Butterfly the pork tenderloin: Lay the tenderloin on a cutting board and slice it in half lengthwise, being careful not to cut all the way through. Open it like a book. Spread the spinach mixture evenly over the inside of the tenderloin. Fold one side of the loin over the other and secure with kitchen twine at 2-inch intervals to hold the stuffing in place. (15 minutes)

Recipe View In a small bowl, whisk together ketchup, orange juice, and teriyaki sauce. Baste the stuffed pork loin with half of the mixture. Sprinkle the pork loin evenly with ground cumin. (5 minutes)

Recipe View Place the stuffed pork loin in a shallow roasting pan and bake uncovered for 1 hour. Baste with the remaining marinade and cook for one more hour covered, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). (120 minutes)

Recipe View Let the pork loin rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (10 minutes)