Stop, Drop, And Roll It Right Into The Oven

August 14, 2019
Credit: Tasty/Buzzfeed

Spinach and Cheese Pork Roll

A savory and juicy pork dinner with a side of veggies.

Course Main Course
Cuisine American
Keyword pork, spinach
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings 4
Author S.M. Lees


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


  1. In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.

  2. Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.

  3. Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.

  4. Preheat oven to 425°F.

  5. Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.

  6. Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.

  7. Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.

  8. 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.

  9. Roast at 425°F for 45 minutes, or until the internal temperature reads 145°F for medium rare or 160°F for medium.

  10. Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.

  11. Serve with carrots, onions and potatoes.


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