Have you ever sliced into a roast and discovered a beautiful filling hidden inside? It’s one of those moments that always brings a little surprise to the table. The first time I made this stuffed pork loin with turnip greens, the kitchen filled with the aroma of sautéed onions, toasted pine nuts and earthy greens while the roast slowly browned in the oven.
What makes this recipe special is its balance of flavors: the tender pork loin becomes incredibly juicy, while the slightly bitter turnip greens mixed with onions and pine nuts create a rich and aromatic stuffing.
Served with golden roasted potatoes and a drizzle of the cooking juices, it becomes a comforting yet elegant main course that feels perfect for a family lunch or a cozy Sunday dinner. Let’s see how to make Stuffed Pork Loin with Turnip Greens.
Stuffed Pork Loin with Turnip Greens
Stuffed pork loin with turnip greens is a flavorful Italian roast filled with sautéed greens, onions and pine nuts and baked with baby potatoes.
Ingredients
- Pork loin 1 kg
- Turnip greens 650 g
- Sliced onions 140 g
- Pine nuts 30 g
- Baby potatoes 450 g
- Rosé wine 150 ml
- Nutmeg to taste
- Extra virgin olive oil
- Salt to taste
Tools
- Steamer or pot
- Frying pan
- Sharp knife
- Kitchen twine
- Baking dish
Instructions
- Steam the turnip greens for about 15 minutes until tender.
- Heat 3 tablespoons of olive oil in a pan and sauté the sliced onions with the pine nuts for about 3 minutes over medium-high heat.
- Add the turnip greens, season with salt and freshly grated nutmeg, and sauté for another 3 minutes while stirring.
- Cut a deep pocket into the center of the pork loin without cutting through the sides.
- Fill the pocket with the slightly cooled turnip green mixture.
- Tie the opening closed with kitchen twine or secure with toothpicks.
- Place the pork loin in a baking dish and arrange the baby potatoes around it.
- Season with salt and drizzle with olive oil. Bake in a preheated oven at 200°C (390°F) for about 30 minutes.
- Turn the meat, pour in the rosé wine and continue cooking for another 30 minutes.
- Let the roast rest for 5 minutes before slicing and serve with the potatoes and the cooking juices.
Nutritional values (per serving)
520 kcal
28 g
24 g
40 g
4 g
5 g
320 mg
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