135
Roasted Pork Loin
yield: 6 - 8 servings
1 (5-pound) pork loin
2 pounds frozen chopped spinach, thawed and
drained
1 cup toasted pine nuts (optional)
3 cups crumbled feta
2 tablespoons roasted garlic puree
salt and pepper to taste
butcher's twine for trussing
Clean and filet pork loin until it is a thin flat sur-
face (you can ask your local butcher to do this).
Spread out on a parchment-lined counter. In a
bowl, add spinach, pine nuts, feta, garlic, salt, and
pepper and mix well. Spread mixture all over the
pork, leaving a 1-inch border on the top and bot-
tom. Once evenly spread, take the bottom of the
pork and roll it to the top. Keep it tight but not so
tight that the filling falls out from the side. Using
twine, tie pork roulade every 2 to 3 inches. Place
on a dripping rack on a baking pan or sheet and
season with salt and pepper. Bake at 350 degrees
for 15-20 minutes or until the meat's temperature
reaches 150 degrees. Pull out of oven and let rest
for 5 minutes. Cut into 1 ½- to 2-inch slices. Take
off twine. Serve warm.
You can platter this up with thinner slices and garnish with fresh vegetables such as Brussel sprouts, horsetail carrot (baby carrots
with tops), haricot verts, and beets.
autumn fare
