An Effortlessly Elegant Pork Roast
Get ready to wow your guests with a dish that looks like it took all day but is secretly simple! This Slow Cooker Spinach and Cream Cheese Stuffed Pork Loin is a showstopper. Each slice reveals a beautiful, savory swirl of creamy cheese and vibrant spinach, all wrapped in a crispy bacon hug. It’s the perfect centerpiece for a holiday dinner, a special occasion, or just a fantastic weeknight meal when you want to feel a little fancy.
Ingredients
• 2 tablespoons / 30 ml olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, chopped
• 2½ to 3 cups / 4 oz / 113 g loosely packed trimmed baby spinach
• Salt and coarse ground black pepper, to taste
• 1 boneless pork loin roast, 2½ to 3 lbs / 1.1 to 1.4 kg
• 4 oz / 113 g full-fat cream cheese, softened
• 6 slices sugar-free bacon
• 2 tablespoons / 28 g butter, melted
• 1 tablespoon / 15 g coarse-ground mustard
Instructions
1. Prepare the Filling: Heat the olive oil in a large skillet over medium-high heat. Sauté the shallots for 3-5 minutes until tender. Add the garlic and cook for 30 seconds until fragrant. Stir in the spinach, cooking until it wilts and the excess moisture evaporates, about 4-5 minutes. Season with salt and pepper, then set aside to cool slightly.2. Butterfly the Pork: Slice the pork loin lengthwise, stopping before you cut all the way through. Open the roast like a book so it lays flat. Cover with plastic wrap and use a meat mallet to pound it to an even thickness of about ¾ inch. Season the inside generously with salt and pepper.3. Stuff and Roll: Spread the softened cream cheese evenly over the flattened pork, leaving a 1-inch border on all sides. Top with the cooled spinach mixture. Starting from a long side, tightly roll the pork loin jelly-roll style to encase the filling.4. Wrap and Secure: In a small bowl, mix the melted butter and coarse-ground mustard. Brush this mixture all over the outside of the pork roll. Wrap the bacon slices around the roast, slightly overlapping them. Secure the roast with butcher’s twine at 2-inch intervals to hold its shape.5. Slow Cook to Perfection: Place the prepared roast, seam-side down, into a large slow cooker. Cover and cook on LOW for 4 to 6 hours, or until the pork is tender and cooked through. Let the roast rest on a cutting board for 15 minutes before removing the twine and slicing. Serve with the pan drippings spooned over the top.
Nutritional Information
• PER SERVING: 650 Calories ★ 51g Fat (71%) ★ 2g Net Carbs (1%) ★ 43g Protein (26%)
Pro Tips
• For a richer flavor and crispier bacon, quickly sear the bacon-wrapped roast on all sides in a hot skillet before placing it in the slow cooker.
• Ensure your spinach filling is as dry as possible. After cooking, press the spinach against the side of the pan to squeeze out any remaining liquid to prevent a watery filling.
• Don’t skip the 15-minute rest period after cooking. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
• Use butcher’s twine to tie the roast securely. This not only holds the roll together but also promotes even cooking.
FAQ
Q: How do I prevent the filling from becoming watery
A: To prevent a watery filling, make sure the cooked spinach is as dry as possible. After cooking, press the spinach against the side of the pan to squeeze out all excess liquid before adding it to the pork loin.
Q: What is the best way to get crispy bacon on this roast
A: For crispier bacon, the recipe suggests quickly searing the bacon-wrapped roast on all sides in a hot skillet before placing it in the slow cooker. This adds a richer flavor and better texture to the bacon.
Q: Is this stuffed pork loin recipe keto-friendly
A: Yes, with only 2g of net carbs per serving, this spinach and cream cheese stuffed pork loin is an excellent keto-friendly meal option.
Q: Why do I need to rest the pork roast before slicing
A: Resting the roast for 15 minutes after cooking is essential. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender instead of having the juices run out onto the cutting board.
