Stuffed and rolled Greek pork loin

The stuffed chicken thread reminded me of something I do a bunch. First, start with 1/2 of a pork loin. Start cutting it length-wise and unrolling it. Keep going until you reach the other end. You should end up with something about the size of a sheetpan. Cover with olive oil, Greek seasoning, oregano, chopped kalamata olives, crumbled feta cheese and baby spinach. It should look like this...

Now start with on of the shorter side and roll the whole thing up. Tie with butcher's twine.

Coat with olive oil, Greek seasoning and oregano. Roast @ 475 for 30 minutes, then at 425 until internal temperature is 140. Cover loosley with foil and let rest for 10 minutes. Temp will rise to above the safe temp of 145.


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