Description
This stuffed pork fillet features a creamy filling of spinach, ricotta, and sun-dried tomatoes, seared to golden perfection and baked until juicy. Topped with a flavorful sauce, its an impressive dish ideal for any occasion!
Ingredients
Scale
- 1.5 pounds pork fillet
- 1 cup spinach, fresh and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine chopped spinach, ricotta cheese, grated Parmesan cheese, sun-dried tomatoes, minced garlic, dried oregano, and dried basil.
- Season the mixture with salt and pepper to taste, mixing until well combined.
- Place the pork fillet on a clean cutting board and slice it lengthwise to create a pocket.
- Season the inside of the pocket with salt and pepper.
- Spoon the filling mixture into the pocket of the pork fillet, being careful not to overstuff.
- Fold the fillet back over to enclose the filling and secure with toothpicks or kitchen twine if necessary.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Sear the stuffed pork fillet for 3-4 minutes on each side until golden brown.
- Remove the skillet from heat and take out any toothpicks or twine.
- Pour chicken broth and balsamic vinegar into the skillet around the pork fillet.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5-10 minutes after removing it from the oven.
- For the sauce, place the skillet back on the stove over medium heat and bring the drippings to a simmer.
- Simmer for about 5 minutes, scraping up any browned bits from the bottom of the skillet.
- Adjust the seasoning of the sauce with salt and pepper if necessary.
- Slice the stuffed pork fillet into 1-inch thick medallions.
- Arrange the slices on a serving platter, drizzle with sauce, and garnish with fresh basil leaves if desired.
Notes
- Ensure the pork is not overcooked to maintain its juiciness.
- You can substitute the ricotta cheese with cream cheese for a different flavor profile.
- Feel free to add other herbs or spices to the filling according to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes