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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork loin
- 1 Tbsp. oil
- 1/2 cup onion (diced)
- 1 Tbsp. garlic (minced)
- 1 1/2 cups spinach
- 3/4 cup cheddar cheese (shredded)
- 1/2 cup rye bread (diced)
- 1/2 cup chicken stock
- 1 1/4 cups mushrooms (sliced)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 cup onion powder
- 1 lb. asparagus
- 2 Tbsp. garlic (minced)
- 1/2 Tbsp. oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup farro
- 1 Tbsp. shallot (minced)
- 1/2 Tbsp. garlic (minced)
- 1/4 cup parsley
- 1/4 tsp. salt
- 2 tsp. fresh thyme
- 1 qt. chicken stock
- 1 Tbsp. oil
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Directions
- 1. Butterfly pork loin and pound to 1/4". Heat oil in pan, add onion, garlic and spices and cook to tender. Add mushrooms and cook for 2 more minutes and add spinach to wilt. Take off the heat and add chicken stock, rye bread, cheese and cool. Season pork with salt and pepper, place stuffing evenly, roll up, tie, and roast in 350F oven until internal temp reaches 145F. Let rest
- 2. Remove the woody ends of the asparagus, toss with oil and season. Roast in 350F for 4 minutes until tender
- 3. n a sauce pot, bring stock to a boil, add farro and simmer for 20 minutes. In a skillet, heat oil, onions, shallots and garlic until soft. Add farro and sauté with herbs and season.
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