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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.

Rating:
Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1/2 Fruits , 4 Meat , 1/2 Starch , 1/2 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 1/4 each  seedless raisins
1 oz  pine nuts
2 each  medium garlic cloves
20 oz  frozen chopped spinach
0 1/2 tsp  black pepper
0 3/4 tsp  salt
2 lb  Pork, roast, top loin, raw
2 piece  raw bacon slices
1 each  cooking spray
2 cup  cold water
Directions
  1. Preheat oven to 400 degrees.
  2. Mix together raisins, pine nuts, garlic, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. 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.
  4. Cut each half lengthwise, slicing to, but not through the other side. Open the halves to lay flat.
  5. Lay pork between layers of plastic wrap and flatten using a meat mallet or rolling pin.
  6. Spoon spinach mixture down the middle of pork and roll back up, forming a jelly roll style loin.
  7. Season pork with remaining salt and pepper.
  8. Lay bacon overtop of pork.
  9. Wrap pork at 2 inch intervals with heavy duty string.
  10. Arrange pork on a cooking spray coated rack.
  11. Pour 2 cups of water in a shallow roasting pan and arrange rack with pork in pan.
  12. Bake for 1 hour or until a meat thermometer reads at least 160 degrees.
  13. Move pork to a serving platter and let rest 10 minutes before cutting.

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