This savory pork roll is filled with spinach, cheese, and garlic, and makes for a tasty and satisfying meal.
Ingreadient
- ⅓ cup olive oil(80 mL)
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 cloves garlic, minced
- 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
- 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
- cooking twine
Direction
- 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!
