Recipe for a stuffed pork loin with vegetables

Step 1 : Place the open pork loin on a cutting board and cover it with plastic wrap.

Step 2 : Gently pound the loin and remove the plastic wrap.

Step 3 : Lightly spread with mustard and season with salt and pepper.

Step 4 : Cover the meat surface with spinach leaves and set aside.

Step 5 : In a skillet, heat 2 tablespoons of olive oil over medium heat and add the green onions.

Step 6 : Cook for 3-4 minutes, then add the mushrooms.

Step 7 : Cook for another 3-4 minutes, seasoning with salt and pepper.

Step 8 : Add the parsley and breadcrumbs, remove from heat, and let cool slightly.

Step 9 : Pour the mixture over the prepared pork loin with spinach leaves and spread.

Step 10 : Roll tightly like a roll cake.

Step 11 : Cut pieces of kitchen twine about 20 cm long and tie each 2 cm to secure the filling.

Step 12 : In a deep skillet, heat 2 tablespoons of olive oil over medium heat.

Step 13 : Add the loin and brown well on all sides, about 8-10 minutes.

Step 14 : Add the wine and broth, cover and cook for another 15-20 minutes.

Step 15 : Remove from heat and let rest for 8 minutes before slicing.

Step 16 : To serve, accompany the loin with sautéed vegetables in olive oil.

Step 17 : Prepare a mix with broccoli, carrots, and red bell pepper in a bowl.

Step 18 : In a skillet, heat 1 to 2 tablespoons of olive oil, add the vegetables and cook for 5-8 minutes, or until desired doneness.

Step 19 : Season with salt and pepper and serve immediately.