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Ingredients
for 3 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
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1 tablespoon olive oil - 3 cloves minced garlic
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3 cups spinach (120 g) - salt, to taste
- pepper, to taste
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½ cup ricotta cheese (125 g) -
½ cup shredded parmesan cheese (50 g) -
2 teaspoons salt -
2 teaspoons pepper -
1 ½ lb pork loin, butterflied and pounded flat (680 kg)
Vegetable Mix
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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
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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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Tips
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beaux13
Make sure it’s the loin. I wrapped mine in Aluminum foil and tasted delicious. Would definitely make this again.
1 month ago Helpful (1)
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