Greek Stuffed Pork Loin Roast

A nice red wine pan sauce puts the exclamation point on this pork loin showstopper. It was delicious paired with some rice and my lemony Roasted Greek Potatoes but honestly, this pork would standout with just about any side!

Ingredients:
2 1/2 lb boneless pork loin roast (not tenderloin)
2 tbsps olive oil
salt and lemon pepper
oregano
1/4 cup water
kitchen string

Stuffing:
1-2 tbsps olive oil
1 tsp minced garlic
1/2 cup chopped onion
2 tbsps chopped sweet red pepper
4 sundried tomato halves, chopped
1 tbsp lemon juice
zest of 1/2 a lemon
1 cup loosely packed chopped kale or spinach
salt and lemon pepper
1/2 cup crumbled feta
1 slice of bread, crumbled (I used the heel from sandwich bread)


Rub:
2 tbsps oregano
salt and lemon pepper

Sauce:
1-2 tbsps chopped onion
1/2 cup red wine
1/2 cup chicken broth
1 tbsp butter

Start with the stuffing because it will need time to cool.
Heat 1-2 tbsps olive oil in a skillet on medium heat. Sauté onion and red pepper 5 minutes. Add garlic in the last minute. Chop the kale and chop or snip the sundried tomatoes with scissors and add to the pan.

Cook 1 minute then remove from heat. Add lemon juice and zest, salt and lemon pepper to taste. Cool in fridge, then add crumbled bread and feta. Set aside.

Take the pork loin and slice it lengthwise down the middle but not through. You want to open it up like a book. 

Take the cooled stuffing and press onto one side of the pork. I should have taken a picture before this one to show how the stuffing seemed to be everywhere except in a nice layer on the meat! Next you want to fold the meat over top of the stuffing.

Using a couple of yards of kitchen string start tying up the roast. This is when you can continue stuffing the stuffing back where it belongs! I don't have a "right" way to tie this thing up, just tie it firmly around 3 or 4 times and 1 down the length. Mix the rub ingredients together and rub all over the pork.

Heat 2 tbsps olive oil in an oven proof skillet. Brown the roast on all sides.

Once gently browned place in a 425°F oven for 15 minutes.

Then lower the heat to 325°F  and add 1/4 cup water to the pan. Roast for 50-60 minutes or until internal temperature reads 155°
Remove from pan, cover with foil to keep warm and let rest 15 minutes.

Heat that same roasting pan on the stove and add chopped onion to brown. Add red wine and cook 1 minute then add the broth and simmer 10 minutes on medium high heat to reduce. Remove from heat and add the butter for a beautiful glazey sauce.

Snip the string from the roast and carefully cut into 3/4 - 1" slices

And serve over that succulent sauce!
Serves 6-8
Check out the recipe for Roasted Greek Potatoes below ↓

Link to Roasted Greek Potatoes:
https://hotandcoldrunningmom.blogspot.com/2015/09/roasted-greek-potatoes.html