Tassel Ridge® Mediterranean Stuffed Pork Loin
Ingredients
- 2 lbs boneless pork loin, trimmed and cleaned
- 2 cups fresh spinach, rough chopped
- 1 cup sun dried tomatoes, chopped
- ¾ cup crumbled feta cheese,
- ½ cup Kalamata olives, rough chopped
- ¼ cup fresh basil, rough chopped
- ¼ tsp dried oregano
- salt
- pepper
Instructions
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Preheat oven to 375°F. Position knife at end of loin and push into center as far as it will go, being careful not to cut edge of loin. Pull knife out and rotate pork loin 90°. Push knife back into loin, making sure to cut through other cut, but again not through edge of loin. Repeat this step on other end (each end should then have plus sign cut into it). Combine spinach, tomatoes, feta, olives, basil, and oregano in bowl. Mix well. Stuff pork loin by pushing spinach mixture into cuts on each end, using handle of wooden spoon to make sure spinach mixture gets all the way to center. Season outside with salt and pepper. Place on wire rack on cookie sheet. Roast for about 1 hour or until center of pork loin reaches 140°F. Remove from oven. Let rest for about 10 minutes before slicing. Serves 6–8.
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Serving Suggestion—Serve with Wild Rice.
Recipe Notes
Wine Recommendation—Tassel Ridge Iowa Candleglow® White
Iowa Candleglow® White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. A blend of La Crescent, Brianna, and Edelweiss grown in our Iowa, vineyards, Iowa Candleglow White pairs well with chicken, fish, or lightly seasoned pork. Or, just sip it by itself. Serve chilled.
