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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Spinach, Raisin, Pine Nut, and Garlic Stuffed Pork

Source: dLife

Juicy pork loin stuffed with a sweet mixture of plump raisins, crunchy pine nuts, tender spinach, and roasted garlic.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	269.8

Total Carbs	3.0 g

Dietary Fiber	0.9 g

Sugars	0.0 g

Total Fat	13.5 g

Saturated Fat	4.4 g

Unsaturated Fat	1.6 g

Potassium	513.5 mg

Protein	29.8 g

Sodium	434.8 mg

Dietary Exchanges 13.5 Fat, 0.6 Vegetables, 0.0 Fruits, 3.9 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 each seedless raisins 1.0
1 oz pine nuts 2.0
2 each medium garlic cloves 20.0
20 oz frozen chopped spinach 0.5
0 1/2 tsp black pepper 0.75
0 3/4 tsp salt 2.0
2 lb Pork, roast, top loin, raw 2.0
2 piece raw bacon slices 1.0
1 each cooking spray 2.0
2 cup cold water

Directions

Preheat oven to 400 degrees.
Mix together raisins, pine nuts, garlic, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Lay roast flat and slice off extra fat. Cut pork lengthwise, slicing to, but not through the other side. Open the halves to lay flat.
Cut each half lengthwise, slicing to, but not through the other side. Open the halves to lay flat.
Lay pork between layers of plastic wrap and flatten using a meat mallet or rolling pin.
Spoon spinach mixture down the middle of pork and roll back up, forming a jelly roll style loin.
Season pork with remaining salt and pepper.
Lay bacon overtop of pork.
Wrap pork at 2 inch intervals with heavy duty string.
Arrange pork on a cooking spray coated rack.
Pour 2 cups of water in a shallow roasting pan and arrange rack with pork in pan.
Bake for 1 hour or until a meat thermometer reads at least 160 degrees.
Move pork to a serving platter and let rest 10 minutes before cutting.