Recipe

Rolled Pork Loin Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 8 months ago Made this over the holidays when they had the biggest loin roast I have ever seen and the cheapest. Bought it...cut it in three and had to come up with recipes...this is one! Prep:20m Cook:75m Servings:8	Mystic_rive
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beethovens

divaliscio

Ingredients

1 3-4 lb pork loin

1 flat red onion, sliced in circles

1 bag frozen chopped spinach thawed and water squeezed out

1 large bag of shredded mozzerela cheese

10-15 cloves garlic sliced in half

pine nuts

1/2 lb bacon cut in small pieces1/2 lb bacon put aside

kosher salt

ground pepper

1 tsp dried basil

1 tsp dried cilantro

a sprinkle of dried red pepper

2 heads of roasted garlic

1 small drained can sliced black olives

Directions

OK here we go!

On a large cutting board:

place loin front to back(not long ways)

with a sharp knife make 1 inch cut front to back

we are going to make a roll so you want to start cutting to the right

as you cut hold the already cut piece in your left hand and follow knife until you come to center of roast and can lay it flat.

You should have a flat piece of pork loin about 1" thick throughout.

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In order:

place the onion

spread the spinach

cover spinach with grated cheese

spread garlic around

spread pine nuts and olives

lay the bacon pieces evenly (sort of)

season with all herbs

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cut 5 or 6 pieces of butcher's twine and lay on counter front to back as we are going to lay roast on after rolled

have 6 toothpicks ready

pat everything down one more time

start to roll one side slowly

continue rolling until roll is closed

stick some toothpicks to hold it for now

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carefully lift and place pork roll on strings and tie each tightly

remove toothpicks

rub top with roasted garlic

Place in low roaster on rack and lay a few bacon strips over the top

add tomatoes last 10 minutes

use your meat thermometer but cook to medium

take out of oven and let rest for 20 minutes in pan but OFF the stove

while it is resting make gravy with 2 pkgs of pork grave, drippings and a broth

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To serve: slice as many pieces as people plus 1

plate roast with slices in front

roasted tomatoes around and any fresh green herbs

place tomatoes around roast

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Comments

beethovens5th 8 months ago said:
Loads of work but the result must be delicious! Thanks for post

volki1269 7 months, 3 weeks ago said:
This sounds similar to a stuffed steak I make. With alot more ingredients lol

divaliscious 5 months ago said:
I don't agree with loads of work... what is a great perfect dish worth - the love of simple pleasures of being in the kitchen and creating fantastic flare! Excellent job and great post... hope all is well with you - haven't 'chatted' in awhile...saving this one to try - I have been having an urge for tenderloin - and your recipe here looks and sounds delicious - great directions and photos too! Cheers! Leah

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