Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pork loin stuffed spinach and emmenthaler cheese. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pork Loin Stuffed Spinach and Emmenthaler Cheese is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Pork Loin Stuffed Spinach and Emmenthaler Cheese is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pork loin stuffed spinach and emmenthaler cheese using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork Loin Stuffed Spinach and Emmenthaler Cheese:

1. Make ready 1 Pork Loin - either pre marinated or with Salsa Verde for 24 hr
2. Get 4-6 oz Emmenthaler Cheese
3. Prepare 1 Package Frozen Spinach
4. Prepare 1/4 cup Dry white wine (Chardonnay)
5. Make ready 4-6 Tbsp Chopped Garlic (to taste, 50% reserved)
6. Get 1 Tbsp Red Pepper
7. Get 4 oz prosciutto
8. Take to taste Salt and Pepper
9. Prepare 2 tsp Italian Seasoning
10. Make ready 1/2 White Onion
11. Get 1 Cup Vegetable Better than base
12. Prepare 1 Cup Red Wine
13. Prepare 2-4 Tbsp Black Pepper (to taste)
14. Prepare 1/2 Yellow Pepper

Instructions to make Pork Loin Stuffed Spinach and Emmenthaler Cheese:

1. Preheat the oven to 350 Degrees, (use auto convect if it's a function on your stove.)
2. Prepare the Spinach according to the microwave package directions, but instead of water, use Chardonnay instead of water. Put 2 tsp or so of Chopped Garlic in with the Chardonnay in the dish, with a tsp of black pepper. Once cooked in the microwave, set aside for use as stuffing, and as a side vegetable for plating - keep warm at 200 degrees.
3. Slice the pork loin down the middle, and place slices of Emmenthaler Swiss cheese in the cavity, cover the Emmenthaler in slices of Prosciutto, and fill the remainder of the cavity with cooked spinach mentioned in Step 2.
4. Cover the pork loin in Pepper to taste, Italian seasoning, and bread crumbs prior to putting in the oven.
5. Bake the pork loin for 1 hour and 30 minutes
6. For the gravy chop 1/2 onion, and 1/2 yellow pepper in a rough chop. Braise the onion for 10 minutes on medium in a pan, add the yellow pepper and cook for 5 minutes (while the Pork Loin is roasting). Generously add black pepper to taste (there really is no such thing as too much for the gravy.) Prepare 1 cup of Vegetable Better than Base in the microwave.
7. Pour the wine and vegetable base mixture into the pan you've cooked the onion and yellow pepper pan, and begin to reduce the mixture by half, constantly stirring the mixture on a high flame. This should take 15-20 minutes while the loin cooks in the oven.
8. Once the wine reduction has been completed, put it in a toaster over at 200 degrees to stay warm, or slip it into the microwave, and re heat it for 30 seconds on high to take the chill off before you serve it.
9. Once the pork loin reaches 148 degrees by meat thermometer, slice and serve. Usually this dish works very well with a package of risotto for a side dish, and using the remaining spinach as your vegetable side.

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