Pork Loin Stuffed with Feta, Sun-Dried Tomatoes and Spinach


INGREDIENTS

- 1 1/2 lb pork loin 
- 3 tbsp olive oil 
- 4 cups packed baby spinach
- 4 oz chopped sun-dried tomatoes. Rinse oil from tomatoes if jarred.
- 3 oz feta cheese
- 1/4 cup balsamic vinegar 
- 2 tsp dijon mustard 
- 1 tbsp fresh chopped rosemary
- 1 tsp lemon zest
- 3 garlic cloves, sliced thin
- 3 grated garlic cloves
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper

Salt and red pepper flakes 

RECIPE
- Preheat oven to 425 degrees.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add a pinch of red pepper flakes and sliced garlic cloves to pan. Cook for 30 seconds. 
-  Add spinach to pan and let it wilt. Add salt to taste. Remove from heat. 
- Put spinach in a paper towel and squeeze out moisture. 
- Pour spinach into a mixing bowl and add the chopped sundried tomatoes and feta cheese. Mix well. Set aside.
- In a small bowl, mix balsamic vinegar, 2 tbsp of olive oil,  dijon mustard, rosemary, lemon zest, grated garlic, kosher salt and black pepper until smooth. Set aside.
- Slice the pork loin down the center long ways creating a nice pocket for filling. Do not cut all the way through. 
- Spread the spinach mixture inside the pork loin. 
- Tie the pork loin with butcher string to prevent it from opening up. 
- Place the pork loin in a roasting pan.
- Spread the balsamic vinegar mixture all over the outside of the pork loin. 
- Roast the pork loin for 15 minutes.
- Reduce heat to 375 degrees. Roast for another 25 minutes or until pork is at a temperature of 145 degrees internally. 
- Allow the pork loin to rest 10 minutes before slicing. 

Serve with potatoes and/or a vegetable. 

DELIZIOSO! 

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