Pork Loin Roulade with Spinach, Mushrooms, and Bacon
Louiie Victa
October 14, 2021
Pork loin is a relatively affordable cut of meat that can easily be jazzed up with flavorful stuffings. To do so, you’ll need to butterfly and pound the meat before stuffing, rolling, and tying into a roast. Then cook the roast using sous vide mode in the Anova Precision Oven before browning in a cast iron skillet. The result is a delicately moist and tender roast that looks impressive, just like it was made by a pro.
Notes: This recipe uses an umami-packed blend of spinach, bacon, mushrooms, and shredded mozzarella cheese. Feel free to modify the filling to suit your favorite flavors.
If you’d like to speed up cooking, heat the oven to 325°F (163°C) with 100% steam. Place the probe in the center of the roast and cook until it reaches 140°F (60°C). Continue with the recipe as written, letting the roast rest for 15 to 20 minutes before carving.
Serves
6
Prep Time
00:45
Cook Time
04:00
4.67 (3)
832
Ingredients
4 strips
bacon, chopped
3 cups
chopped cremini mushrooms
Salt and freshly ground black pepper
Extra-virgin olive oil, vegetable oil, or butter, for sautéing and browning
2 cloves
garlic, sliced, plus 2 peeled cloves for browning
3 cups
baby spinach
1 (2-pound)
boneless pork loin
1 Tbsp
Garlic powder
½ cup
shredded low-moisture mozzarella or Italian cheese blend
Fresh rosemary sprigs, for browning
Fresh thyme sprigs, for browning
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
2. Prepare Filling
Combine the bacon and 2 tablespoons water in a large skillet. Place over medium heat and cook until the water evaporates, the bacon fat renders, and the bacon crisps. Use a slotted spoon to transfer the bacon to a plate.
Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until browned. Season to taste with salt and pepper. Transfer to a bowl.
Add about 1 tablespoon oil to the skillet and return to medium-high heat. When the oil is shimmering, add the garlic and cook until aromatic, about 30 seconds. Add the spinach and cook just until wilted. Transfer to a second bowl.
3. Butterfly Pork Loin
Slice the pork loin lengthwise, cutting to, but not through, the opposite side. Open the halves, laying the loin flat. Starting from the center, slice each half lengthwise, cutting to, but not through, the opposite side; open so that the pork loin is flat.
Place plastic wrap over the pork loin; pound to an even, 1/2- to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle evenly with the garlic powder and 1 teaspoon each of salt and pepper.
4. Stuff and Tie
With the fat side facing down, spread the spinach over the pork loin, leaving a 1-inch border on 3 sides and a 2-inch border on one long side.
Layer the mushrooms, bacon, and mozzarella cheese on top of the spinach.
Starting from the long end with a 1-inch border, roll the pork into a log, jelly-roll style, as tight as you can, finishing on the side with the 2-inch border.
Using 6- to 8-inch pieces, tie up the roast in 1-inch intervals.
5. Cook
Rack
Place the pork on a wire rack set in a sheet pan with the fat side up. Transfer to the oven and cook for 4 hours (see note). Remove from the oven and pat very dry with paper towels.
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
04:00 Timer
6. Sear
Heat a cast iron skillet with 2 tablespoons of oil. When the oil is shimmering, add the peeled garlic, rosemary, and thyme, along with the pork. Sear until browned on all sides.
7. Serve
Carve the roast and serve.
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