Pork Loin Stuffed with Spinach and Goat Cheese

Elevate your slow-cooker style with this elegant stuffed pork loin filled with a savory mixture of spinach and goat cheese.

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Step 1

Heat 1 Tbsp oil in a large nonstick skillet over medium-high. add shallots, garlic, and thyme; cook 5 minutes, stirring often, until shallots are caramelized. Add spinach; cook 1 minute, stirring constantly, until wilted. Remove from heat.

Step 2

Combine goat cheese, chives, parsley, and lemon rind in a small bowl.

Step 3

Holding a knife flat and parallel to a cutting board, cut horizontally through the center of pork loin, cutting to but not through other side. Open flat, as you would a book. Starting at the center seam, cut horizontally through each half, cutting to but not through other side. Open flat on either side. Place pork between 2 sheets of plastic wrap; pound to an even 1/2 inch thickness using a meat mallet or small, heavy skillet. Remove plastic wrap.

Step 4

Season with 1/2 tsp salt and 1/2 tsp pepper. Spread goat cheese mixture evenly over pork; top with shallot mixture. roll up porch jelly-roll fashion. Tie with kitchen twine at 1 inch intervals. Sprinkle pork with the remaining 1 tsp salt and remaining 1/2 tsp pepper.

Step 5

Wipe pan clean. heat remaining 1 Tbsp oil over medium-high. Add pork; cook 3 minutes per side or until browned. Place stuffed pork in 5-quart slow cooker.

Step 6

Add apricot preserves, butter, and mustard to pan; reduce heat to medium. Cook 1 minute, stirring constantly, until butter melts. Pour over pork loin in slow cooker. Cover and cook on low 7 to 8 hours, or until a meat thermometer inserted in thickest part registers 145°F.

Step 7

Place pork on a cutting board; let stand 15 minutes. Skin and discard fat from sauce in slow cooker. Pour sauce in saucepan; bring to a boil over medium-high. Cook 5 minutes, until reduced to about 1 cup. Stir in vinegar.

Step 8

Remove and discard twine. Slice pork into 12 slices; serve with sauce.