Has anybody made the "Spinach, Raisin, Pine Nut, and Garlic-Stuffed Pork Loin"

[funnybone]

I was wondering if anyone has made this recipe from the CL search. Please share your reviews. Thanks.

Spinach, Raisin, Pine Nut, and Garlic-Stuffed Pork Loin

Raisins add a bit of sweet, creating a savory taste for this delicious dish.

Ingredients
1/4 cup finely chopped raisins
2 tablespoons finely chopped pine nuts
2 garlic cloves, minced
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (2-pound) boned pork loin roast
2 bacon slices
Cooking spray
2 cups water


Directions
Prep Time: 55 minutes
Cooking Time: 60 minutes

Preheat oven to 400º.

Combine chopped raisins, pine nuts, garlic, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Unroll roast, and trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side, and open flat. Place plastic wrap over pork, and flatten to an even thickness using a meat mallet or rolling pin. Spread spinach mixture down center of pork to within 1/2 inch of sides. Roll up pork, jelly-roll fashion, starting with long side. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place bacon over pork. Secure at 2-inch intervals with heavy string. Place pork on a rack coated with cooking spray. Pour 2 cups water into a shallow roasting pan; place rack in pan. Insert meat thermometer into thickest portion of pork. Bake at 400º for 1 hour or until the thermometer registers 160º (slightly pink). Place pork on a platter; cover and let stand 10 minutes before slicing. Cut into 8 slices; serve warm.


Servings/Serving Size:
8 servings (serving size: 1 slice)

[Molli526]

I have had this a supper club. It is good. I can't say more than that b/c the one who made it overcooked the pork and it was really tough. She didn't go by her meat thermometer- she went by the sugested time instead! :eek:

[funnybone]

Thanks for the input. I have a PC probe thermometer that has not failed me yet, so I would go by that instead of the time. I was just wondering about the overall taste of the dish, so thanks for your opinion! :)

[Gwendolyn]

I made that pork dish about a month ago. It had great flavor, but it took a really long time to cook. After about 30 minutes, the outside layer of pork was completely done (and getting tough), but the inside was around 100 degrees. I was worried, so I pulled it out of the oven, sliced the pork into 6 pinwheels (like it's supposed to be served), laid each pinwheel on the pan, and popped it back in the oven for another 10 minutes or so. That cooked the inside without completely drying out the outside. I just wish that I'd cut the pork about 15 minutes into the cooking process instead of 30. Even with the slicing, my outside layer of pork was a little tough.

[Molli526]

That is too weird Gwendolyn. This gal had a PC timer, it buzzed at the right temp in about 40 minutes or so that it had reached the internal temp for pork. The kicker is that she left it in the 400* oven for an hour! It was very tough!

[Gwendolyn]

Hmmmmm...I'm beginning to suspect that my oven is the one that's having problems. How would the pork get really cooked on the outside but be cold in the middle?? Strange.