Pomegranate & Spinach Stuffed Pork Loin With Black Walnut Savory Bread Pudding, Wilted Swiss Chard And Molasses Recipe
Indulge in our Pomegranate & Spinach Stuffed Pork Loin, where succulent pork meets a vibrant filling of tangy pomegranate and fresh spinach, creating a delightful burst of flavor in every bite. Accompanied by a rich Black Walnut Savory Bread Pudding, this dish is complemented by tender wilted Swiss chard and a drizzle of sweet molasses, adding depth and warmth to this exquisite culinary experience. Perfect for a special occasion or a comforting dinner, this dish promises to satisfy your cravings and delight your palate.
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Ingredients
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Pomegranate & Spinach Stuffed Pork Loin
Method
Preparation
Stuff the Pork Loin
Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add spinach and cook until wilted. Stir in pomegranate seeds, feta cheese, and thyme. Season with salt and pepper. Cut a pocket in the pork loin and stuff with the spinach mixture. Tie with kitchen twine and season the outside with salt and pepper.
Bake the Pork Loin
Place the stuffed pork loin in a roasting pan and bake for 45-55 minutes, or until the internal temperature reaches 145°F (63°C). Let rest for 10 minutes before slicing.
Prepare the Bread Pudding
In a large bowl, whisk together milk, eggs, salt, pepper, and thyme. Add the cubed stale bread and chopped black walnuts, mixing until well combined. Transfer to a greased baking dish and bake at 375°F (190°C) for 30-35 minutes, or until the top is golden brown.
Make the Molasses Drizzle
In a small bowl, mix molasses with water until smooth. Drizzle over the sliced pork loin before serving.