Ingredients
for 4 servings
Herb and Olive Oil Rub
- ⅓ cup olive oil (80 mL)
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 cloves garlic, minced
Spinach and Cheese Pork
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 3 cups spinach (120 g)
- salt, to taste
- pepper, to taste
- ½ cup ricotta cheese (125 g)
- ½ cup shredded parmesan cheese (50 g)
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 ½ lb pork loin (680 kg), butterflied and pounded flat
Vegetable Mix
- 2 cups carrot (245 g)
- 2 cups onion (300 g)
- 3 cups potato (675 g)
- olive oil, as needed
- salt, to taste
- pepper, to taste
Special Equipment
- cooking twine
Nutrition Info
- Calories 758
- Fat 44g
- Carbs 46g
- Fiber 5g
- Sugar 8g
- Protein 44g
Estimated values based on one serving size.
Preparation
- 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 cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
- Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
- Preheat oven to 425°F (220°C).
- 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 cooking 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 & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
- Roast at 425°F (220°C) for 45 minutes, or until the internal temperature reads 145°F (65°C) for medium rare or 160°F (70°C) for medium.
- Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
- Serve with carrots, onions and potatoes.
- Enjoy!
Ingredients
for 4 servings
Herb and Olive Oil Rub
- ⅓ cup olive oil (80 mL)
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 cloves garlic, minced
Spinach and Cheese Pork
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 3 cups spinach (120 g)
- salt, to taste
- pepper, to taste
- ½ cup ricotta cheese (125 g)
- ½ cup shredded parmesan cheese (50 g)
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 ½ lb pork loin (680 kg), butterflied and pounded flat
Vegetable Mix
- 2 cups carrot (245 g)
- 2 cups onion (300 g)
- 3 cups potato (675 g)
- olive oil, as needed
- salt, to taste
- pepper, to taste
Special Equipment
- cooking twine
Nutrition Info
- Calories 758
- Fat 44g
- Carbs 46g
- Fiber 5g
- Sugar 8g
- Protein 44g
Estimated values based on one serving size.
Preparation
- 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 cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
- Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
- Preheat oven to 425°F (220°C).
- 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 cooking 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 & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
- Roast at 425°F (220°C) for 45 minutes, or until the internal temperature reads 145°F (65°C) for medium rare or 160°F (70°C) for medium.
- Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
- Serve with carrots, onions and potatoes.
- Enjoy!
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