Mediterranean Pork Roulade
Elevate your dinner table with this stunning Mediterranean Pork Roulade, a perfect harmony of flavor and elegance. This recipe features tender butterflied pork loin stuffed with a vibrant filling of wilted spinach, sun-dried tomatoes, crumbled feta cheese, and fragrant fresh oregano, all brightened with a hint of zesty lemon. Rolled to capture every savory layer, the roulade is seared to golden perfection and then oven-roasted for a juicy, flavorful bite. Ideal for impressing your guests, this dish is a Mediterranean masterpiece that pairs beautifully with roasted vegetables or a crisp salad. With its enticing mix of textures and bold Mediterranean flavors, this pork roulade is destined to become a star at your next gathering.
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Recipe Information
Ingredients
- 2 pounds Pork loin (butterflied)
- 2 cups Fresh spinach leaves
- 1 cup Sun-dried tomatoes (chopped)
- 1 cup Feta cheese (crumbled)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Fresh oregano (chopped)
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 roll Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Place the butterflied pork loin on a clean surface, cover with plastic wrap, and gently pound with a meat mallet until it is an even thickness of about 1/2 inch.
Season the pork with salt and black pepper on both sides.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant (about 1 minute).
Add the fresh spinach leaves to the skillet and cook until wilted (about 2 minutes). Remove from heat.
In a medium bowl, combine the cooked spinach, chopped sun-dried tomatoes, crumbled feta cheese, fresh oregano, and lemon zest. Mix well.
Spread the filling mixture evenly over the butterflied pork loin, leaving a 1/2-inch border around the edges.
Carefully roll the pork loin tightly, starting from one long side. Tuck in the ends as you go.
Secure the roulade with kitchen twine at 2-inch intervals to hold its shape during cooking.
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork roulade on all sides until golden brown (about 2-3 minutes per side).
Transfer the skillet to the preheated oven and roast for 45-50 minutes or until the internal temperature of the pork reaches 145°F (63°C).
Remove the roulade from the oven and let it rest on a cutting board for 10 minutes before slicing.
Cut into thick slices and serve warm, pairing with sides like roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
