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    Home » Recipes » Pork Recipes

    Sirloin of Pork stuffed with Mixed Greens, Arugula Pesto,Gorgonzola Cheese and Roasted Red Peppers

    Published: Jun 8, 2014 · Modified: Jun 18, 2022 by Chef Dennis Littley

    20 shares
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    5 from 1 vote
    Jump to Recipe Print Recipe

    I have to thank Lisa for getting me to come up with this dish. While out shopping for ingredients for my show Around the Kitchen Table,  she saw a stuffed pork loin prepped in containers to be cooked at home. It was made to look very inviting,  stuffed pinwheel style with fresh spinach and mozzarella cheese with a light coating of breadcrumbs…….picture perfect.

    As she stared at the container I could imagine how delicious she thought this would be and I knew she wanted it for dinner. As I told her how it would cook up, and what a disappointment it would be, you would have thought I had told her there was no Santa Claus….sigh

    So I asked her again if she’d like that for dinner to which she replied enthusiastically Yes! What could I do, I had to make it for her and I had to make sure it wouldn’t disappoint.

    Stuffed Pork Sirloin 5

    Needless to say she wasn’t disappointed, proclaiming it was one of the tastiest meals she’s had in a while! I have to say impressing Lisa is high on my list of things that make me happy, and when she thoroughly enjoys a meal like she did tonight, any extra work I may have done was all worth it.

    But I will tell you, this dish was not very hard to make at all, and I even took step by  step pictures to show you!

    The first thing you do is set up your breading station.

    breading station

    Next you need to pound out the boneless pork chops so they’re thin and large enough to stuff and roll. In Florida they sell a cut of meat called Pork Sirloin chops,  and they are boneless and extremely tender, I used these.

    After pounding out, I added a layer of the Arugula Pesto I had made last Monday for Around the Kitchen Table, it had pistachios and gorgonzola cheese in the pesto……it was an excellent choice!

    Arugula pesto

    Next I added Organic Girl Super Greens that I had sauteed with olive oil and garlic, some roasted red peppers and a healthy amount of gorgonzola crumbles. The super greens was a really delicious mixture of baby red chard, baby tat soi, baby spinach, baby green swiss chard, baby arugula. I’ve never seen this before but you can bet I’ll be looking for it again!

    sauteed super greens, roasted red peppers, gorgonzola crumbles

    I then rolled them up starting at the narrow end, creating a pinwheel effect. If you want to really see colors when you cut the pork add more roasted peppers. Lisa doesn’t love roasted peppers so I cut back on what I normally would have used.

    Stuffed Pork Sirloin 3

    You can see a little bleed through where the mixture is coming through the meat. When you use the breading station it gives you a chance to seal them. Start with flour and shape the roll and firm it up, then the eggwash and then the breadcrumbs. The breadcrumb layer will help you to keep everything together. (if you chill them before cooking they will set up nicely and be easier to handle)

    Stuffed Pork Sirloin 4

    These can be made ahead up to a day, although you may need to re-coat them in bread crumbs if the breading is wet. To finish just saute them on both sides until golden brown then pop them into a preheated 350 degree oven for 25 minutes.

    You can also saute them earlier in the day and finish them in the oven later that day. Just make sure to refrigerate them immediately after sauteing.

    When sauteing, its important to always start with the seam side down to let the roll seal properly.

    I was going to make a sauce to go with these beauties, but it wasn’t necessary. The cheese had added a wonderful layer of moisture to the chop making it very palatable!

    overhead view of cooked breaded stuffed pork  with grilled mushrooms and asparagus on a white plate
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    5 from 1 vote

    Stuffed Sirloin of Pork

    Tender and delicious these Pork cutlets stuffed with arugula pesto, sauteed super greens, roasted red peppers, and gorgonzola crumbles will amaze!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Entree
    Cuisine: American
    Servings: 4
    Calories: 735kcal
    Author: Chef Dennis Littley

    Ingredients

    • 4 Boneless Pork Chops
    • 10 oz mixed organic supergreens or spinach
    • ½ cup roasted red peppers chopped
    • 6 oz Gorgonzola crumbles
    • 6 tablespoons Arugula Pesto see post “how to make pesto three ways”
    • ½ cup olive oil for sauteing finished rolls some to saute greens
    • 1 teaspoon chopped garlic
    • 1 cup seasoned bread crumbs
    • 2 eggs beaten
    • ¼ cup milk
    • 1 cup flour seasoned with sea salt and black pepper
    US Customary – Metric
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    Instructions

    • preheat oven to 350 degrees
    • *See Recipe from Pesto three ways to make Arugula Pesto
    • Saute supergreens with chopped garlic and olive oil, until just wilted.
    • Set up breading station, flour with sea salt and black pepper, seasoned bread crumbs, and eggs beaten with milk.
    • Pound pork cutlets thin between two sheets of plastic wrap
    • Coat one side of each cutlet with 1 ½ tablespoons of arugula pesto
    • Divide sauteed greens between four cutlets, spreading evenly
    • Add roasted red peppers and gorgonzola crumbles
    • Start rolling cutlets from the narrow side down, creating a pinwheel effect.
    • If you have time to chill the stuffed and rolled cutlets for about an hour they will be easier to work with when breading.
    • Start by rolling each stuffed pork in flour using this as an opportunity to seal the roll and forming it
    • Dip into egg wash and then into seasoned breadcrumbs. The breadcrumbs will give you another opportunity to form and seal the stuffed pork.
    • Heat a large saute pan, then add olive oil and saute the rolls on each side until golden brown, place on baking dish and bake for 25 minutes in preheated oven.
    • Serve immediately with sides of your choice.

    Nutrition

    Calories: 735kcal | Carbohydrates: 52g | Protein: 52g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 207mg | Sodium: 1603mg | Potassium: 1183mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7716IU | Vitamin C: 29mg | Calcium: 436mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Kittu Kapoor

      June 12, 2014 at 2:24 am

      3 stars
      Grate Awesome Such a Nice Worked.I Love This Recipe.

      Reply
    2. Susan Finch

      June 09, 2014 at 9:08 am

      4 stars
      Thank you for the easy to follow instructions and great photos! Bookmarking this meal!

      Reply
      • Chef Dennis Littley

        June 09, 2014 at 10:10 am

        you’re very welcome Susan!

        Reply
    3. Lea Ann (Cooking On The Ranch)

      June 09, 2014 at 8:48 am

      5 stars
      This looks incredible. Thanks for sharing the recipe Chef Dennis.

      Reply
      • Chef Dennis Littley

        June 10, 2014 at 7:20 am

        You’re very welcome Lea Ann, they really made for a delicious dinner!

        Reply
    4. Sandra

      June 09, 2014 at 6:43 am

      These would make me very happy as well! Now I’m rethinking my Father’s Day menu.

      Reply
      • Chef Dennis Littley

        June 09, 2014 at 7:12 am

        It was delicious Sandra, and would make a wonderful Fathers Day Dinner!

        Reply
    5. Matt Robinson

      June 09, 2014 at 12:28 am

      I am all about stuffing food, and this dish is amazing Dennis. Love the flavors!!

      Reply
      • Chef Dennis Littley

        June 09, 2014 at 7:12 am

        Thanks Matt, I love stuffing pork and chicken, it adds a lot to the dish and keeps it moist!

        Reply
    6. Happy Valley Chow

      June 08, 2014 at 7:47 pm

      Wow Chef Dennis! That looks and sounds incredible, great recipe 🙂

      Reply
      • Chef Dennis Littley

        June 09, 2014 at 7:13 am

        Thanks Eric, I’m happy to hear that you like my stuffed pork!

        Reply

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