Rosemary Roasted Pork Loin stuffed with Spinach, Mushrooms and Ricotta

When I was in college, I remember we had a friend over for dinner, well actually, he made dinner.  He said he was a professional chef, and he made something similar to this.  I remember thinking it was one of the most sophisticated things anyone my age had ever made for me.  And back then, I thought it was so complicated!  I was very, very impressed.  So, recently I purchased this gorgeous piece of pork loin that comes from Spanish Black Pigs, which apparently are juicier and tastier than their pink counterparts.
It definitely didn’t disappoint.  I decided to use some of my beautiful rosemary growing on my little balcony, and to stuff it with portobello mushrooms, spinach and ricotta.  It was divine, and super moist and delicious.  Easy too!

The hardest part is butterflying the loin, but I will add a link with detailed instructions!

So here’s what you’re going to need:

Serves 6

1 kg pork loin

3 sprigs of Rosemary

3 tbsp butter, softened

3 tbsp olive oil

2 cloves of garlic, sliced

400 g frozen chopped spinach, defrosted and strained of all the water

100 g portobello mushrooms, finely diced

1 small package of ricotta cheese

Salt and Pepper to Taste

Preheat the oven to 190 C.  Meanwhile, in a large sauté pan, add the olive oil and the garlic, cook over medium heat until fragrant.  Add the spinach and mushrooms and raise the heat and cook until the mushrooms are softened, about 5 minutes.  Take off heat and mix with the ricotta, salt and pepper.  Set aside.

Now, butterfly your pork loin.  You can see the technique here.    Salt and pepper the loin, and spread a thin layer of the spinach mixture.  Don’t worry if you have left over, you can keep this in the fridge and re-use it for empanadas, lasagna, cannelloni etc.

Now tie your loin, and place in a baking dish fatty side up.  Rub generously with the butter, sprinkle on the salt, pepper and the rosemary.  Cook for about 20 minutes, or until the internal temperature reaches 145 F.  It will continue to cook when you take it out of the oven, so it will reach 150 F.

Let rest 15 minutes before slicing.  Enjoy!

From my kitchen to yours,

Carla

 

 

Roasted Summer Vegetable and White Bean Salad

After all these days eating out, my belly needed something healthy, satisfying and delicious.  Ta-da!  Here is the perfect salad to satiate your hunger and make you feel oh-so-good about eating.

It’s so easy to make, and quick too if you buy the beans already cooked.  I love the markets here in Barcelona, because there are these lovely ladies that all they do is cook legumes so you won’t have to.  I could kiss them.  And they are always perfectly done, never too mushy, always fork tender.

Adding a little lemon-dill vinaigrette for that summer zing, and you’re done.  It’s a one plate meal that your taste buds will love and your waistline will thank you for.

So here’s what you’re going to need:

Serves 4

6 or 7 medium broccoli florets

6 or 7 medium cauliflower florets

A handful and a half of cherry tomatoes

1 large yellow pepper (or orange, or red, whatever tickles your fancy) cut in half and ribs and seeds removed

1 red onion, thickly sliced

Olive oil, for drizzling over the veggies

Salt and Pepper to taste

250g of white beans

1 large bunch of dill, chopped

1/4 cup extra virgin olive oil

Juice from one lemon

Sea salt

 

Pre-heat your oven to 375 degrees.  Place all your veggies (minus the beans) onto an oven sheet, drizzle with a little olive oil and salt and pepper to taste.  Roast for 10-15 minutes, until they are nicely browned and fragrant.

Let cool a few minutes before chopping the peppers.

In the meantime, make your vinaigrette with the extra virgin olive oil, dill and lemon juice.  In a large bowl, toss the vegetables with the beans and dressing.  Sprinkle with sea salt.

And voilà!  You have your meal!

From my kitchen to yours,

Carla