Ingredients: |
Ingredients: BRINE
8 c water
3/4 c sugar
3/4 c kosher salt
2 T grated lemon rind
2 T chopped fresh oregano
2 garlic cloves, crushed
1 (3 1/2 lb) center-cut boneless pork loin roast, trimmed
STUFFING
3/4 c uncooked jasmine rice
1 6oz package fresh baby spinach
1/2 tsp salt
1/2 c kalamata olives, finely chopped
1 tsp crushed red pepper
1 tsp grated lemon peel
2 tsp fresh lemon juice
1 T pepper
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Directions: |
Directions:TO BRINE PORK, COMBINE FIRST 6 INGREDIENTS IN A LARGE NON ALUMINUM BOWL OR PAN, STIRRING UNTIL SUGAR AND SALT DISSOLVE, ADD PORK. COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT. REMOVE PORK FROM BRINE AND DISCARD THE BRINE.
PREHEAT OVEN TO 325*
START OFF-CENTER SLICE PORK LENGTHWISE, CUTTING TO, BUT NOT THROUGH, OTHER SIDE. OPEN UNEVEN PORTIONS, LAYING PORK FLAT. TURNING KNIFE BLADE PARALLEL TO SURFACE OF CUTTING BOARD, SLICE A LARGER PORTION OF PORK IN HALF HORIZONTALLY, CUTTING BUT NOT CUTTING THROUGH OTHER SIDE. OPEN FLAT. PLACE PLASTIC WRAP OVER PORK; POUND TO AN EVEN THICKNESS USING A MEAT MALLET OR ROLLING PIN. REFRIGERATE UNTIL READY TO USE.
TO PREPARE STUFFING, COOK RICE ACCORDING TO PACKAGE DIRECTIONS, OMITTING SALT AND FAT. ADD SPINACH AND 1/2 TSP OF SALT TO HOT RICE, STIRRING UNTIL SPINACH WILTS. STIR IN OLIVES, RED PEPPER AND 1 TSP RIND AND JUICE.
SPREAD RICE MIXTURE OVER PORK, LEAVING A 1/2 IN BORDER AROUND THE OUTSIDE EDGES. ROLL UP PORK, JELLY-ROLL FASHION, STARTING WIT A LONG SIDE. SECURE BOTH ENDS WITH TWINE, SECURE MIDDLE AT 2 IN INTERVALS WITH TWINE. RUB BLACK PEPPER OVER PORK. PLACE PORK ON A BROILER PAN. BAKE AT 325* FOR 1 HOUR AND 20 MINUTES OR UNTIL A THERMOMETER REGISTERS 155*. LET PORK STAND FOR 10 MINUTES BEFORE SLICING. |
This recipe for PORK LOIN WITH OLIVADA, SPINACH AND RICE STUFFING is from