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Spinach And Cheese Pork Roll

from the video Dinner Roll-Ups 4 Ways ▶︎


for 3 servings

Herb and Olive Oil Rub

  • ⅓ cup (80 mL) olive oil
  • 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 (120 g) spinach
  • salt, to taste
  • pepper, to taste
  • ½ cup (125 g) ricotta cheese
  • ½ cup (50 g) shredded parmesan cheese
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 ½ lb (680 kg) pork loin, butterflied and pounded flat

Vegetable Mix

  • 2 cups (245 g) carrot
  • 2 cups (300 g) onion
  • 3 cups (675 g) potato
  • olive oil, as needed
  • salt, to taste
  • pepper, to taste

Special Equipment

  • cooking twine


  1. Preheat oven to 425°F (220°C).
  2. In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
  3. Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
  4. Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
  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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