Author Notes
This Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach is loaded with layers of flavor. Mediterranean rub adds intensity to the roast. —Kristy Murray
Ingredients
- The Mediterranean Rub
-
1 1/2 tablespoons
Fresh Oregano, chopped
-
1/2 tablespoon
Fresh Thyme, chopped
-
1/2 tablespoon
Smoked Paprika
-
1 teaspoon
Ground Cumin
-
1 1/2 teaspoons
Poultry Seasoning
-
1 teaspoon
Onion Powder
-
1/2 teaspoon
Garlic Powder
-
1/2 teaspoon
Kosher Salt
-
1/2 teaspoon
Black Pepper, freshly ground
-
1 tablespoon
Olive Oile
- Stuffed Roast
-
3 pounds
Pork Roast, butterflied
-
1 tablespoon
Garlic, minced
-
4 cups
Baby Spinach
-
16 ounces
Roasted Red Peppers, drained
-
8 ounces
Feta Cheese, crumbled
Directions
-
Combine all the ingredients except the Olive Oil.
-
Lay the roast out butterflied and pound with a meat mallet until an even thickness.
-
Rub a generous amount of Olive Oil on all sides of the Roast and rub the spices on all sides as well.
-
Place in a large ziplock bag and store in the refrigerator for 24 hours or overnight.
-
Preheat oven to 450° F.
Lay the butterflied roast open on a large piece of parchment paper. Rub the minced garlic on the side that is facing up.
-
Layer the baby spinach, roasted red peppers and feta cheese on top of the butterflied roast. Begin rolling the end that is parallel to the fold in the roast. Roll tightly as you work with all the filling to keep it in tack. Tie the roast with kitchen twine.
-
Place the roast cut side down on a wire rack in a shallow roasting pan. Cook in a 450°F oven for 10 minutes to get a good browning. Reduce heat to 325°F, cover the roast with tented foil and cook for an additional 45 minutes OR until an instant-read thermometer registers 140° in the thickest part of the meat.
-
Remove from the oven and let sit for 10 minutes. Slice and serve warm.
See what other Food52ers are saying.