• 3-4 pound New York (top loin) pork roast
  • 8 ounces cream cheese, at room temperature
  • 1 cup fresh spinach, rinsed, dried & rough chopped
  • 4 ounces artichoke hearts, rough chopped
  • 1/2 to 1 cup Parmesan cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Romesco Sauce , optional

  • Special Equipment

  • Butcher's twine, or baker's twine
  • Scissors
Preheat your oven to 400 degrees F. Line the bottom of a roasting pan with foil, then place the rack into the pan.

Remove the pork roast from its packaging and using a paper towel, pat the meat dry.

Place the meat on a cutting board and with a very sharp chef's knife, cut down the long side of the roast (about 1/2-inch from the bottom). After you cut, pull the roast back from the cut edge and repeat. Keep opening up the roast and cutting until you have turned the roast into a big flat rectangle.

In a medium mixing bowl, combine the cream cheese, spinach, artichoke hearts, and Parmesan cheese until evenly mixed. Place large dollops of this filling on the roast. Use a rubber spatula to spread the filling evenly over the roast, all the way to the edges.

Roll the roast back up carefully. Take edge of the roast first cut and roll it toward the other side of the roast, slowly, making sure the edges on the side line up. If any filling squishes out the sides, don't fret. Just wipe it away.

Turn the roast so that the seam side (where you finished rolling) is facing you. Make sure the seam is facing more up than down compared to the cutting board to help prevent filling oozing out while cooking.

Take your butcher's twine and truss the roast. (I used this tutorial. I left my knots on top, and everything worked out fine.) Make sure you space your twine evenly down the roast. It will take about 5 to 6 pieces of twine to truss the whole pork roast.

Season the roast evenly with salt and pepper. Place the roast on the roasting pan rack and put it in the oven. Cook for 1 hour to 1 hour 25 minutes, or until the center of the roast reaches an internal temperature between 145 degrees F. and 160 degrees F. (Be sure the point of your meat thermometer is in the very center of the roast when checking.)

Remove the pork roast from the oven. Let rest on the rack for 3 to 5 minutes, or until cool enough to handle.

Transfer the roast to a cutting board. Use your scissors to cut the twine and pull it off the pork. Use a sharp chef's knife to cut the pork roast into thick slices, using the indentations from the twine as a guide.

Plate the pork slices with your favorite sides and top with some Romesco Sauce if desired. Serve warm.

Serves 6


Recipe courtesy of Julie Espy from White Lights on a Wednesday
Spinach Dip Stuffed Pork Loin is an easy-to-make dinner, perfect for bringing the people you care about round the table!