Ingredients: |
Ingredients: Herb and Olive Oil Rub:
⅓ c olive oil
2 T rosemary
1 T thyme
2 tsp salt
2 tsp pepper
3 garlic cloves, minced
Spinach and Cheese Port:
1 T olive oil
3 garlic cloves, minced
3 c spinach
½ c ricotta
½ c parmesan
2 tsp salt
2 tsp pepper
1½ lbs pork loin, butterflied and pounded flat
Other:
2 c carrots
2 c onions
3 c potatoes
Olive oil
Salt & pepper
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Directions: |
Directions:In a small mixing bowl, combine the herb and olive oil rub ingredients Set aside until ready for use.
Over low heat, cook spinach with olive oil, garlic clove and salt & pepper to taste. Cook spinach 1-2 minutes until just wilted.
Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
Roll so that the spinach and cheese mix is on the inside. Secure with kitchen twine.
Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt and pepper. Place rolled pork on top of the bed of carrots onions and potatoes.
Roast at 425º for 45 minutes or until the internal temperature is 145º for medium rare or 160º for medium.
Remove from oven and let pork rest for 15 minutes before you remove the twine and slice.
Serve with carrots onions and potatoes. |
This recipe for Spinich and Cheese Pork Roll is from