Recipe

Pork Loin Stuffed With Spinach And Feta Recipe


Pork Loin Stuffed With Spinach And Feta Recipe
Add Step-by-Step Photos 		Mrmike381 / All my dishes
7 months, 1 week ago
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Prep:20m Cook:40m Servings:4

Mrmike381


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Ingredients
  • - 3-4 lb PORK LOIN
  • - 2 TBLS SALT AND PEPPER (TO TASTE)
  • - 1 TBLS SEA SALT
  • - 1 1/2 TBLS GARLIC SALT
  • - 1 TSP GROUND SAGE
  • - 1 TSP ROSEMARY
  • ****STUFFING*****
  • - 2 1/2C FRESH CHOPPED SPINACH
  • - 1/2C FETA CHEESE
  • - 1/4C SEASONED BREAD CRUMBS
  • - 1TBLS OLIVE OIL
  • - 1 TSP BLACK PEPPER
  • - 1 TSP SALT
  • - 1 TSP SEA SALT
  • - 1 TSP ROSEMARY
  • - 1 TSP THYME
  • - 1 TSP MINCED GARLIC
  • - 1 EGG

Directions
  1. - 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.
  2. -NEXT POUND IT OUT TO A BIG RECTANGLE SHAPE. ( I LIKE TO COVER THE LOIN WITH 5 LAYERS OF PLASTIC WRAP, THEN POUND)
  3. - SEASON THE SIDE THATS GOING TO BE THE INSIDE OF THE ROAST SALT, PEPPER, SEASALT, GARLIC SALT.
  4. - MIX ALL THE INGREDIENTS FOR THE STUFFING TOGETHER.
  5. - SPREAD STUFFING EVENLY ON SEASONED SIDE.
  6. - 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.
  7. - SEASON THE TOP AND SIDES WITH SALT, PEPPER, SEA SALT, GARLIC SALT, GROUND SAGE, ROSEMARY
  8. - BAKE AT 400F FOR 30-40 MIN, PULL AT 155-160 DEG

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Comments

zorbo2 1 month, 2 weeks ago said:
This was a great recipe right down to the cooking time. super flavor. yum yum


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