Pork Loin Stuffed with Spinach, Dates and Walnuts with Pomegranate Glaze
A butterflied pork loin filled with sautéed spinach, sweet dates and toasted walnuts, roasted until juicy and finished with a glossy pomegranate and balsamic glaze. It is an elegant, original and balanced recipe, perfect for a special meal.
Ingredients
- 1.2 kg / 2.6 lb g boneless pork loin (abierto en mariposa)
- 120 g / 4 cups g fresh spinach (lightly compactadas)
- 100 g / 3.5 oz g pitted dates (chopped)
- 70 g / 2.5 oz g walnuts (tostadas and chopped gruesas)
- 60 g / 1/3 cup g shallot (chopped fina)
- 10 g / 2 cloves g garlic (chopped)
- 30 ml / 2 tbsp ml olive oil (divided)
- 6 g / 2 tsp g fresh rosemary (chopped)
- 4 g / 2 tsp g fresh thyme (chopped)
- 8 g / 1 1/4 tsp g salt (or to taste)
- 3 g / 1 tsp g black pepper (freshly ground)
- 4 g / 1 1/2 tsp g smoked paprika
- 180 ml / 3/4 cup ml pomegranate juice
- 30 ml / 2 tbsp ml balsamic vinegar
- 21 g / 1 tbsp g honey
- 15 g / 1 tbsp g Dijon mustard
- 120 ml / 1/2 cup ml chicken broth (low sodium)
- 8 g / 1 tbsp g cornstarch (1 tbsp de agua fría)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry with paper towels and butterfly it if it is not already opened. Season inside and outside with the salt, black pepper, and smoked paprika.
- 2
Heat 15 ml / 1 tbsp olive oil in a skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook 30 seconds more.
- 3
Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Remove from the heat and mix in the dates, walnuts, rosemary, and thyme. Let cool for 5 minutes.
- 4
Spread the filling over the inside of the loin, leaving a 2 cm / 3/4 in border. Roll the loin tightly and tie it with kitchen twine at regular intervals.
- 5
Heat the remaining olive oil in a large oven-safe skillet or regular pan. Sear the loin on all sides for 6 to 8 minutes over medium-high heat.
- 6
If the skillet is not oven-safe, transfer the loin to a baking dish. Pour the chicken broth around it and roast for 30 to 35 minutes at 200 °C / 400 °F, or until the center reaches 63 °C / 145 °F.
- 7
While the pork roasts, place the pomegranate juice, balsamic vinegar, honey, and Dijon mustard in a saucepan. Cook over medium heat for 6 to 8 minutes until slightly reduced.
- 8
Add the cornstarch mixture to the saucepan and cook for 1 to 2 minutes, stirring, until the glaze becomes glossy and lightly thickened.
- 9
Remove the loin from the oven and let it rest for 10 minutes. Brush some of the glaze over the hot loin and slice into thick pieces.
- 10
Serve the slices with the remaining glaze spooned over the top or on the side. Be sure to use the pan juices as well for extra flavor.
Chef tips
Toast the walnuts for a few minutes before chopping to deepen their flavor. If you want cleaner slices, let the loin cool for 5 extra minutes before carving. Use a thermometer to avoid overcooking the pork.
Substitutions
You can swap the walnuts for hazelnuts if you want a different profile, though allergens will remain in the tree nut category. Honey can be replaced with maple syrup, and shallot with finely chopped white onion. If you do not have pomegranate juice, use unsweetened cranberry juice with a little extra honey.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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