Spinach Ricotta Stuffed Hatfield Pork Loin Filet

This delicious pork loin is tender, flavorful and stuffed with a creamy spinach-ricotta stuffing.

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Easter has always been a favorite holiday of mine. I love the smells of Spring, Easter dresses, baskets filled with chocolate, egg hunts, and time spent with family.  I have so many great childhood memories of piling into my parent’s SUV and going to my grandparents.

There were people and food dishes everywhere! The sweet and savory smells would hit your nose right when you walked through the front doors, and your mouth would water in anticipation of being able to sit and enjoy the meal that was cooked with love and lots of garlic!

Now that I have a family of my own, my kids are blessed to be able to create the same memories!

We are from very big families and there is always a variety of dishes served with several meat choices. This year we decided to jazz things up a bit and serve a stuffed pork loin filet. Not just any pork loin filet, but a Hatfield Touch of Sea Salt Dry Rub Seasoned Pork Loin Filet.  There are several options to choose from like Hatfield Savory Brown Sugar and Hatfield Smoky Balsamic and these pork loin filets come already dry rub seasoned with bold flavors that make for flavorful, unbelievably easy meals.

Hatfield is one of Pennsylvania’s heritage brands and their products are all about keeping things delicious, simple and stress-free in the kitchen. Hatfield promotes the importance of having time to spend with your family and I am so glad that our family will gather around the table this year with this dish as the main event!

I found my pork loin filet at ACME in the meats aisle. You can locate a store near you that carries Hatfield products by clicking here.

The flavor of a Touch of Sea Salt goes wonderfully with my four-ingredient stuffing. Creamy ricotta cheese and mozzarella cheese, with oregano, garlic, and spinach, make the stuffing a perfect fit for the flavorful, moist pork loin filet.

This pork loin filet is tender, moist and goes together perfectly with the spinach cheese stuffing. The spinach cheese stuffing is full flavored and creamy. This dish is perfect for our Easter table and will go wonderfully with our side dishes!

It all starts with the right ingredients!

I am very particular about the meat I purchase and I really feel good about serving Hatfield products to my family because the Hatfield brand is high quality, family-owned, American-made, and a value-based company. Now that is all things I can get behind! While I shop at my local ACME I am able to buy everything the I need for this recipe. I use frozen spinach because it’s a time saver and it packs down nice and tight for this stuffing! Part-Skim ricotta cheese and shredded mozzarella cheese add just the right amount of creaminess to the stuffing.

Here is step by step what it looks like to stuff this Hatfield Touch of Sea Salt Pork Loin Filet. The secret to making this pork dish a success lies in how you slice the meat to get it ready for stuffing.  Butterfly the pork loin filet by cutting it in half lengthwise, making sure not to cut all the way through. Spread the pork loin filet flat out and add the stuffing in the middle. If the pork loin filet is on the thicker side you can use a meat mallet to pound it out and make it a little thinner.

This pork loin filet is so juicy and you can follow the package for cooking directions. I added 10 minutes to the cooking time because of the pork loin filet being stuffed.  When roasting this pork loin filet, you’ll want to be sure your pork tenderloin has an internal temp of 145° F.

Spinach Ricotta Stuffed Hatfield Pork Loin Filet

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Ingredients

• 1 Hatfield Touch Of Sea Salt Pork Loin Filet
• 10-ounce package frozen spinach-thawed and squeezed dry
• ⅓ cup part-skim ricotta cheese
• ⅓ cup shredded part-skim mozzarella cheese
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder

Instructions

1. Preheat Oven to 375°F
2. In a small mixing bowl stir together the spinach, cheeses, oregano, and garlic. Set aside.
3. On a cutting board butterfly the pork tenderloin by cutting in half lengthwise making sure not to cut all the way through.
4. Spread the pork loin filet flat out. If the pork is on the thicker side you can use a meat mallet to pound it out and make it a little thinner.
5. Spoon the stuffing down the center of the pork loin filet.
6. Jellyroll the pork loin filet by starting on one end and rolling to the other end.
7. Tie together with kitchen twine. If you don’t have kitchen twine handy, no worries, toothpicks work just as good.
8. Place stuffed pork loin filet in a baking dish and cover with tinfoil.
9. Cook at 375°F covered for 25 minutes. Remove tinfoil and cook another 10 minutes.
10. Remove dish from oven. Let meat sit for 5 minutes before slicing and serving.

3.5.3226

What dishes do you enjoy serving your family at Easter? Share below!