Roast Pork Loin stuffed with Spinach, Heirloom cherry tomatoes, and Gouda
  • Cooking Time: 1 hour and 15-30 minutes roasting time
  • Servings: 4-6
  • Preparation Time: 15-20 minutes
  • 2 1/2 -3 lb. center cut pork loin roast
  • 16 oz. or more bag of fresh spinach
  • 1 pt. heirloom cherry tomatoes, halved
  • 8 oz. gouda cheese, shaved
  • garlic salt to taste
  • freshly ground pepper to taste
  1. Using a very sharp knife, cut away extra fat. Make a cut about 1/3 from top of roast cutting from one side to the other, taking care to not cut through; then turn roast around and make another cut 1/3 from bottom from the freshly cut side back to the other side, taking care to not cut through. You will have a flat piece of meat. Season the meat with garlic salt (or other salt of your choice) and freshly ground pepper. Put the fresh spinach on top of the roast and pat down to make a flat layer. Top with tomatoes and gouda. Put meat on a piece of foil and using foil, roll up roast. Wrap in the foil. The roast can either be roasted in a 400F oven or grilled on a grill at about 400F. Cook until instant thermometer registers 145F. Let meat rest 10-15 minutes before slicing.
Center cut pork roast on the grill is a favorite. I enjoy seasoning it in a variety of ways. The combination of spinach, tomatoes, and cheese is family pleaser.