Pork Loin Stuffed With Spinach And Feta
From mrmike381 16 years agoIngredients
- - 3-4 lb pork loin shopping list
- - 2 TBLS salt AND pepper (TO TASTE) shopping list
- - 1 1/2 TBLS garlic salt shopping list
- - 1 TSP ground sage shopping list
- - 1 TSP rosemary shopping list
- ****STUFFING***** shopping list
- - 2 1/2C FRESH CHOPPED spinach shopping list
- - 1/2C feta cheese shopping list
- - 1/4C seasoned bread crumbs shopping list
- - 1TBLS olive oil shopping list
- - 1 TSP black pepper shopping list
- - 1 TSP salt shopping list
- - 1 TSP sea salt shopping list
- - 1 TSP rosemary shopping list
- - 1 TSP thyme shopping list
- - 1 TSP MINCED garlic shopping list
- - 1 egg shopping list
How to make it
- - BUTTERFLY THE PORK LOIN STRAIGHT DOWN THE MIDDLE, ON THE TOP OF THE LOIN, THE LONG WAY. IT SHOULD LOOK LIKE AN OPEN BOOK. IF IT'S NOT THAT BIG BUTTERFLY THE LEFT FLAP DOWN THE MIDDLE AND THEN BUTTERFLY THE RIGHT FLAPDOWN THE MIDDLE.
- -NEXT POUND IT OUT TO A BIG RECTANGLE SHAPE. ( I LIKE TO COVER THE LOIN WITH 5 LAYERS OF PLASTIC WRAP, THEN POUND)
- - SEASON THE SIDE THATS GOING TO BE THE INSIDE OF THE ROAST SALT, PEPPER, SEASALT, GARLIC SALT.
- - MIX ALL THE INGREDIENTS FOR THE STUFFING TOGETHER.
- - SPREAD STUFFING EVENLY ON SEASONED SIDE.
- - ROLL THE LONGER END UP SO IT LOOKS LIKE THE LOIN YOU FIRST STARTED WITH. TIE UP WITH COOKIN STRING, SOMETIMES I USE TOOTH PICKS.
- - SEASON THE TOP AND SIDES WITH SALT, PEPPER, SEA SALT, GARLIC SALT, GROUND SAGE, ROSEMARY
- - BAKE AT 400F FOR 30-40 MIN, PULL AT 155-160 DEG
The Rating
Reviewed by 6 people-
This was a great recipe right down to the cooking time. super flavor. yum yum
zorbo2 in dundurn loved it -
Can't wait to try this one.
choclytcandy in Dallas loved it -
This was delicious! I took out the rosemary and added minced garlic and shredded carrots to the stuffing. It was pretty salty even though I didn't salt and pepper the inside of the roll. Hubs went back for seconds, and I dug out the leftover stuffing...more
smartgal in loved it
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