Stuffed Pork Loin with Feta and Spinach
This Greek-inspired pork loin is stuffed with a blend of spinach, feta, and garlic, then roasted with a honey-mustard glaze.
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
Tips & Variations:
- 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
Calories: 340kcal
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