Roasted Stuffed Pork Loin

Ingredients:

• 1 Pork Loin (about 2-3 lbs)
• 1 cup Spinach, chopped
• 1/2 cup Feta Cheese, crumbled
• 1 cup Dried Cranberries
• 1/2 cup Walnuts, chopped
• 3 tbsp Butter Infused Extra Virgin Olive Oil (EVOO)
• Salt & Pepper, to taste
• 3 tbsp Vermont Maple Balsamic Vinegar
• 2 cloves Garlic, minced
• 1 tbsp Fresh Rosemary, chopped
• 1 tbsp Fresh Thyme, chopped
• 1 cup Chicken Broth

Instructions:

• Preheat your oven to 375°F (190°C).
• Butterfly the pork loin by cutting it horizontally down the center, but not all the way through, so you can open it like a book.
• Lay it open and place a piece of plastic wrap over it. Pound it gently with a meat mallet to an even thickness.
• In a bowl, mix together the spinach, feta cheese, dried cranberries, and walnuts.
• Spread this mixture over the flattened pork loin, leaving a small border around the edges.
• Roll the pork loin tightly from one side to the other.
• Secure it with kitchen twine at about 1-inch intervals.
• In a small bowl, mix together the butter infused EVOO, minced garlic, rosemary, thyme, salt, and pepper.
• Rub this mixture over the surface of the pork loin.
• Heat a large ovenproof skillet over medium-high heat.
• Add the pork loin and sear on all sides until golden brown, around 2-3 minutes per side.
• Drizzle the maple balsamic vinegar over the pork loin.
• Add the chicken broth to the skillet.
• Transfer the skillet to the preheated oven and roast for about 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
• Once done, transfer the pork loin to a cutting board and let it rest for at least 10 minutes before slicing.
• Slice the pork loin into 1-inch thick slices.
• Drizzle with the cooking juices from the skillet before serving.