Stuffed Boneless Pork Loin Roast with Roasted Vegetables | Heinen's Recipes
This Stuffed Boneless Pork Loin Roast paired with potatoes and Brussels sprouts will leave everyone at the table full and ready to take on the year ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heinens.com.
Ingredients
- 2 2 lb. boneless pork loin roasts
- 2 cups packed baby spinach
- 8 oz. shredded fontina cheese
- ½ cup julienne sun-dried tomatoes
- 30 roasted garlic cloves
- 2 Tbsp. cooking oil
- 2 cups chicken stock
- ½ cup white wine
- 2 Tbsp. unsalted butter
- 1 tsp. fresh thyme leaves
- Salt and pepper, to taste
- 2 lbs. fingerling potatoes
- 3 Tbsp. olive oil
- 8 strips bacon, thinly sliced
- 2 lbs. Brussels sprouts, cut in half
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