Christina and Sam's Stuffed Pork Loin and Cream of Mushroom Pasta

Sam, my cooking partner in crime, and I first made this dish back in our freshman year for Brother's Appreciation.  The recipe and idea was all our own and who would have thought it would taste so good.  It was a huge hit and thankfully i recently finally had the chance to make it again with Lyssie one afternoon, and also in a smaller scale compared to 60 or so servings.  When I make this dish, I think of the seniors who graduated later that year that I so dearly miss, especially the ones that scarfed it down and of course the seniors who have asked me about putting up a recipe.  So to those who have waited ever so patiently, thanks for bugging me about writing up the recipe.  And to those who graduated that year and whom i havnt seen in so long; anytime you all come by to visit, i'd be happy to make it for ya'll.  But until then, this recipe is for you.  Please Enjoy.  Cook. Eat. Love. Smile. 

Stuffed Pork Loin with Cream of Mushroom Pasta

Christina and Sam’s Stuffed Pork Loin and Cream of Mushroom Pasta

1 4-5 lbs pork loin

4 cups of spinach

1 large diced white onion

5 slices of bacon

1 cup of feta cheese

1 bag of rotelle pasta

1 can of Campbell’s cream of mushroom

½ cup of milk

salt

sugar

black pepper

garlic powder

cooking/butcher’s string

sheet pan and rack

Prep-work

1.     Butterfly the pork loin to about ¾ of an inch thick. 

2.     Salt, pepper, garlic powder both sides of the pork that now resembles a sheet

3.     Cook the bacon until crispy and when finished, candy/add some sugar to the still-hot bacon. 

4.     Cut the bacon into bits

5.     With the residual bacon fat still in the pan, sauté the onions until caramelized and spinach cooked down

6.     On another burner, boil the pasta until aldente and drain. 

7.     Preheat the oven to 350 F. 

Procedure

1.     Evenly place the ¾ of the feta cheese, 2/3 of the spinach and onion mixture, and bacon in the middle of the sheet of meat

2.     Then wrap the meat back onto itself, to create a loin that is stuffed with the mixture. 

3.     Carefully tie the loins together to keep it from falling apart with the cooking twine/butcher’s string.

4.     Heat a nonstick pan to medium high and oil it down

5.     Then, place the loin onto the pan, and sear all sides until it becomes golden brown. 

6.     After searing, place the loin onto a sheet pan with a rack and bake for approx 40 minutes. 

7.     While baking, the cream of mushroom, leftover feta cheese, milk, and left over spinach and onion mixture should be combined to make a creamy sauce.  Add the pasta and cook until well combined. 

8.     When the pork is done, ALLOW THE MEAT TO REST, for at least 15 minutes to retain the moisture. 

9.     Cut into 1 inch thick pieces and serve with the pasta.