Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach

April 22, 2018
0 Ratings
Photo by Kristy Murray
  • Serves 10
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

  • 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
In This Recipe
  1. Combine all the ingredients except the Olive Oil.
  2. Lay the roast out butterflied and pound with a meat mallet until an even thickness.
  3. Rub a generous amount of Olive Oil on all sides of the Roast and rub the spices on all sides as well.
  4. Place in a large ziplock bag and store in the refrigerator for 24 hours or overnight.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the oven and let sit for 10 minutes. Slice and serve warm.

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