"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

PORK LOIN WITH OLIVADA, SPINACH AND RICE STUFFING Recipe

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This recipe for PORK LOIN WITH OLIVADA, SPINACH AND RICE STUFFING, by , is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 min

 

 

 

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