Greek-Style Christmas Stuffed Pork Loin with Feta and Spinach
This Christmas stuffed pork loin with feta and spinach is a festive dish. The combination of pork, feta, and spinach makes it a standout recipe for Christmas dinner.
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Greek Flavors Shine for Christmas
Christmas is a time for indulgent, flavorful meals that bring loved ones together—and Greek cuisine delivers on all fronts. Greek flavors are comforting and perfect for a holiday feast.
This stuffed pork loin is a unique way to showcase Greek tastes while offering a centerpiece dish that’s elegant and crowd-pleasing.
The honey-lemon glaze ties it all together, adding a festive touch of sweetness. Perfect for a small gathering and a grand dinner, this dish is guaranteed to impress.
What You Will Need to Make This Stuffed Pork Loin
The ingredients include a one-kilo boneless pork loin, extra virgin olive oil, oregano, garlic powder, salt, and pepper.
For the filling, instead, you will need some chopped fresh spinach, crumbled feta cheese, fresh minced garlic, and, if you enjoy some crunch, a bunch of pine nuts.
To glaze the dish, get some good-quality honey, some Dijon mustard, and a few drops of lemon juice.
Step-by-Step: How to Make Stuffed Pork Loin with Feta and Spinach
Prepare the Pork Loin
- Preheat your oven to 375°F (190°C).
- Remove fat excess from the meat.
- Butterfly the pork loin: slice lengthwise into the meat, stopping just before cutting all the way through, so it opens like a book.
- Pound gently to flatten and even out the thickness.
Make the Filling
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Sauté the spinach and garlic until wilted.
- Remove from heat and stir in feta and pine nuts.
- Optional: for a dash of color, add half a cup of sun-dried tomatoes, sliced.
Assemble the Roll
- Spread the filling evenly over the butterflied pork loin.
- Roll the pork tightly, starting from one long side, and secure with kitchen twine or toothpicks.
Season and Glaze
- Rub the outside of the pork roll with olive oil, oregano, garlic powder, salt, and pepper.
- In a small bowl, whisk together honey, mustard, and lemon juice.
- Brush half of the glaze over the pork.
Roast the Pork
- Place the pork roll seam-side down on a roasting pan.
- Roast for 45-55 minutes, or until the internal temperature reaches 145°F (63°C).
- Brush with the remaining glaze halfway through cooking for a glossy, caramelized finish.
Rest and Serve
- Let the pork rest for 10 minutes before slicing.
- Serve with roasted vegetables, Greek-style lemon potatoes, or a crisp green salad for a complete holiday meal.
This Greek-inspired stuffed pork loin is a perfect way to bring a touch of Mediterranean flair to your Christmas table.
The feta cheese mixed with spinach creates a stunning filling, while the honey-lemon glaze adds festive sweetness and a golden finish.
Serve this dish alongside your favorite sides for a show-stopping main course that’s as beautiful as it is delicious. This recipe will leave your guests asking for seconds. Καλά Χριστούγεννα! (Merry Christmas!)
Stuffed Pork Loin with Feta and Spinach
Ingredients
For the pork loin:
- 1 boneless pork loin (about 900 g)
- 3-5 tbsp olive oil extra virgin
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- Salt and pepper to taste
For the filling:
- 1 & ½ cup fresh spinach chopped
- ½ cup feta cheese crumbled
- 1 clove garlic minced
- 2 tbsp pine nuts (optional, for crunch
- Optional: ½ cup sun-dried tomatoes, sliced, for color and extra flavor
For the glaze:
- 3 tbsp Cretan thyme honey
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
Instructions
Prepare the pork loin:
- Preheat your oven to 190°C (375°F).
- Trim any excess fat from the pork.
- Butterfly the pork loin by slicing lengthwise into the meat, stopping just before cutting all the way through, so it opens like a book.
- Gently pound the meat to flatten and even out the thickness.
- Make the filling:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add spinach and garlic, sauté until wilted (about 2 minutes).
- Remove from heat and stir in feta and pine nuts.
- If desired, mix in sun-dried tomatoes for extra flavor and color.
Assemble the roll:
- Spread the filling evenly over the butterflied pork loin.
- Roll the pork tightly from one long side and secure with kitchen twine or toothpicks.
Season and glaze:
- Rub the outside of the pork roll with olive oil, oregano, garlic powder, salt, and pepper.
- In a small bowl, whisk together honey, Dijon mustard, and lemon juice.
- Brush half of the glaze over the pork before roasting.
Roast the pork:
- Place the pork roll seam-side down on a roasting pan.
- Roast for 45–55 minutes, or until the internal temperature reaches 63°C (145°F).
- Brush with the remaining glaze halfway through cooking for a glossy, caramelized finish.
Rest and serve:
- Let the pork rest for 10 minutes before slicing to lock in juices.
- Serve with roasted vegetables, Greek-style lemon potatoes, or a crisp green salad.
Notes
- Substitute pork loin with chicken breast for a lighter version.
- Swap pine nuts for walnuts or almonds for a nutty twist.
- Make ahead: Prepare the roll a few hours before, keep it covered in the fridge, then roast just before serving.
Nutrition
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Christmas Stuffed Pork Loin with Feta and Spinach
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
