Spinach and Cheese Pork Roll
A savory and juicy pork dinner with a side of veggies.
Ingredients
Herb and Olive Oil Rub
- 1/3 cup olive oil
- 2 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tspn salt
- 2 tspn pepper
- 3 cloves garlic minced
Spinach and Cheese Pork
- 1 tbsp olive oil
- 3 cloves garlic minced
- 3 cups spinach
- salt to taste
- pepper to taste
- 1/2 cup ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 2 tspn salt
- 2 tspn pepper
- 1 1/2 lb pork loin butterflied and pounded flat
Vegetable Mix
- 2 cups carrot
- 2 cups onion
- 3 cups potato
- olive oil as needed
- salt to taste
- pepper to taste
Instructions
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In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
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Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
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Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
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Preheat oven to 425°F.
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Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
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Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
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Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
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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.
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Roast at 425°F for 45 minutes, or until the internal temperature reads 145°F for medium rare or 160°F for medium.
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Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
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Serve with carrots, onions and potatoes.