Spinach and Mint-Basil Pesto-Stuffed Pork Loin

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The title is wrong - the recipe says basil, not spinach. No matter - I made this with basil and it was delicious. I didn't have a large loin, but two small ones. I split them both open, slathered on the pesto and put them together like a sandwich, and then tied them together about every couple inches. I then grilled them first on really high to brown, then lower to reach internal temp. The pork was moist and tasty, and the pesto didn't fall out like I was afraid it would. It was so good with a lettuce salad and roasted broccoli from the garden!

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Loved this recipe! I was looking for a way to do a stuffed loin that that was different from the traditional fall flavors of apples and dried fruits. This hit the spot! I cooked a 4.5 lb roast on the grill at 350 for about 1 hr-1:15. Watched the temperature carefully. I lost a little stuffing, which a pan would typically catch so if I do this again on the grill I will keep stuffing closer to the middle of the roast. Guests liked the mint addition to the pesto.

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A beautiful, fragrant dish which was perfect for a summer supper.....YUM
I modified it and left the spinach out of the pesto. Instead I sautéed it and added it to a toasted orzo side dish and topped that with feta. Delicious!

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We gobbled this up. Very good.

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I'll be making this tonight. The ingredients Were quite pricey this time of year but there should be some good left overs. The Pesto by itself is very tasty. I look forward to enjoying it tonight. I'll be back with my review soon.

I ended up making it on the grill. First I cross hatched it on high heat, then I backed it down to 350 degrees. Bottom line, it turned out fantastic. The flavors lend very nicely to the meat and it was suprizingly juicy for such a lean meat. Robert, this recipe gets an A+ in my recipe book. I think I'll try it with chicken as well.