Pork Loin Stuffed with Spinach, Dates and Almonds with Roasted Pepper Paprika Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Heat a large skillet over medium heat with 1 tablespoon olive oil. Add the chopped onion and cook for 4 minutes until it starts to soften. Add 2 minced garlic cloves, the fresh spinach, 1 teaspoon sweet paprika, the ground cumin, 1/2 teaspoon salt, and a little black pepper. Cook for 2 to 3 minutes until the spinach wilts and excess moisture evaporates.

3. 3

   Transfer the spinach mixture to a bowl and let it cool for 5 minutes. Stir in the chopped dates, toasted sliced almonds, and half of the fresh thyme. Mix well.

4. 4

   Lay the butterflied pork loin on a board. Season the inside with 1/2 teaspoon salt and black pepper. Spread the spinach filling evenly, leaving a 2 cm / 3/4 inch border. Roll the loin up tightly and tie it with kitchen twine in several places.

5. 5

   Rub the outside of the loin with 1 tablespoon olive oil, the remaining sweet paprika, the rest of the salt, black pepper, and the remaining thyme.

6. 6

   Place the loin in a baking dish. Roast for 30 to 35 minutes at 200 °C / 400 °F, or until the center reaches 63 °C / 145 °F on a thermometer. Remove from the oven, loosely cover, and rest for 10 minutes.

7. 7

   While the pork roasts, make the sauce. In the same skillet or in a saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the remaining 2 garlic cloves and cook for 30 seconds. Add the roasted red pepper, chicken stock, and sherry vinegar. Cook for 5 minutes.

8. 8

   Blend the pepper mixture until smooth. If it is too thick, add the water. Taste and adjust with an extra pinch of salt and black pepper. Warm for 1 more minute without boiling hard.

9. 9

   Remove the kitchen twine from the pork loin, slice into thick medallions, and serve with the roasted pepper paprika sauce spooned over or alongside.