Pork Loin ~ stuffed with Feta, Spinach and Olive Tapenade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 boneless center cut pork loin roast (around 3 lbs)
1 cup olive tapenade (I used store-bought) on sale of course
handful baby spinach, washed, dried, and chopped in slivers
1/2 cup (or to taste) feta cheese (for dairy free, omit the cheese)
garlic
optional ~ Something to hold the roast shut ~ skewers, twine, toothpicks
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Directions: |
Directions:Preheat oven to 450 degrees with rack in the middle position. take pork loin and slice from one side to almost the other, opening like a book. Mix olive tapenade, feta, and spinach slivers (some garlic here if you like) in a bowl. Spread mixture on the pork, and close. You can use twine to tie it shut, all I had on hand were some bamboo skewers, so I 'sewed' the pork shut with those. ( Tip: soak the skewers in water first.) I brushed the top of the roast with Greek salad dressing, but you can just put salt and pepper, or olive oil, or any seasonings you like. Sometimes you can get these pre-marinated pork loins and then you do not have to brush them at all. Place in oven for 10 minutes. Without opening the door, lower the temperature to 250 degrees. Roast another hour; then check to see if it's done. A meat thermometer should read 150 to 155 degrees. Check every 10 to 15 minutes until you get that reading. Take out of oven, tent with foil, and let sit for 10 minutes. Cut and serve. |
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Number Of
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Number Of
Servings:depends on the size of the pork loin |
Preparation
Time: |
Preparation
Time:15 min |
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