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90% would make again

Spinach And Cheese Pork Roll


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 749
    Fat 49g
    Carbs 43g
    Fiber 6g
    Sugar 8g
    Protein 33g

Estimated values based on one serving size.


  1. In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
  2. Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
  3. Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
  4. Preheat oven to 425°F (220°C).
  5. Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
  6. Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
  7. Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
  8. 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.
  9. 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.
  10. Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
  11. Serve with carrots, onions and potatoes.
  12. Enjoy!

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