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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 mins
Total Time
45 mins
Serves
10

Ingredients

80 ml
olive oil
1
onion(s)
4 slice(s)
prosciutto
80 ml
cranberries
2 sprig(s)
rosemary
500 ml
day-old bread cubes
125 ml
chicken broth
To taste,
salt and pepper
1,35 kg
boneless pork loin roast
340 g
spinach
2
apple(s)
15 ml
ginger

Preparation

Step 1
Heat 45 mL (3 tbsp.) oil in a large skillet over medium heat. Fry onion until soft, about 3 to 5 minutes.
Step 2
Add prosciutto, cranberries, and rosemary sprigs, and cook 2 to 3 minutes.
Step 3
Add bread cubes. Sprinkle with bouillon to moisten bread. Season with salt and pepper. Let this dressing cool completely.
Step 4
In the meantime, preheat oven to 200°C (400°F). Without halving the roast completely, cut it in two horizontally and open like a book, making a larger surface. Season inside with salt and pepper.
Step 5
Place dressing down centre of roast, pressing lightly and ensuring that rosemary sprigs are on top, to easily remove after cooking. Roll up roast and tie with string.
Step 6
Heat 15 mL (1 tbsp.) in a large ovenproof skillet over medium-high heat. Sear meat until brown all over, about 5 to 8 minutes.
Step 7
Roast meat uncovered in oven for 30 to 45 minutes, until meat thermometer inserted in centre reads 71°C (160°F).
Step 8
Transfer roast to cutting board, and tent with aluminum foil. Let rest 15 minutes.
Step 9
In the meantime, heat remaining oil in a large skillet over medium-high heat. Sauté spinach, apples, and ginger for 5 minutes. until spinach wilts and apples are tender.
Step 10
Remove string from roast. Slice meat and serve with spinach mixture.

Nutritional Facts