Celebrate Pork month this October with us! This recipe stuffs a pork loin with a flavorful mix of goat cheese, spinach, mushrooms, and herbs, served with a Seyval Blanc and creamy parmesan sauce!

Time: 1 Hour 30 Minutes
Servings: 6

Ingredients

• 4 lbs boneless center-cut pork loin
• 9 oz fresh spinach, wilted and drained
• 1 cup sliced mushrooms, sautéed
• 1 cup goat cheese
• 3 cloves garlic, minced
• Fresh chopped herbs of your choice
• 1/2 cup Seyval Blanc
• 1/2 cup chicken broth
• 1/4 cup cream
• 1 tbsp butter
• 1/4 cup grated parmesan
• Salt and pepper to taste
• Kitchen twine or toothpicks

Instructions 

1. Preheat the oven to 375°F (190°C). Butterfly and flatten the pork loin, then season the inside.
2. Combine spinach, mushrooms, goat cheese, garlic, and herbs for the stuffing and spread over the pork loin.
3. Roll the pork loin, secure with kitchen twine or toothpicks, then season the outside.
4. Sear the pork loin in an oven-safe skillet until golden brown.
5. Roast in the oven until the internal temperature reaches 145°F, then rest for 10 minutes.
6. Make the sauce in the same skillet by deglazing with Seyval Blanc, then adding chicken broth, cream, butter and grated parmesan, simmer until thickened.
7. Slice the pork loin and serve with the sauce. 

Pro-Tips

• Don't overcook the pork: Cook pork loin to an internal temperature of 145°F using a meat thermometer.
• Allow the meat to rest: Let pork rest for 5–10 minutes after cooking to keep it tender and moist. 

To learn more about Pork Month visit: https://mopork.com/

Happy Pork Month! Follow along with us all month long for recipes and pairings and celebrate Pork Month with Missouri Wines!