This pork roast turned out delicious! It’s like a pork loin stuffed with olive tapenade, so good!
I did a roulade (roll cutting) but you could always slice in half or pound it down and stuff it that way.
Here’s the recipe
•Pork loin (appx. 2-3lbs)
•4 Cups baby spinach
•3 garlic cloves
•10-12 large kalamata olives, pitted
Blanch your spinach and set aside to cool/drain. Preheat oven to 350°F.
Slice your pork loin how you wish, here is a good video for roll cutting or butterflying your loin.
In food processor pulse spinach, garlic, olives and oregano until you have fine chunky mixture. Make sure your spinach is well drained.
Spread mixture onto cut loin and roll.
Tie together with baking string to get tight roll. Sprinkle seasonings as you wish (salt, pepper, onion powder, oregano, ect.)
Place roast on parchment lined (optional) baking dish, cover and bake for 30 minutes. After 30 minutes uncover and bake for another 20-30 minutes.
Let rest for 5 minutes before slicing. Remove twine and slice.
Enjoy with side of choice.
I served mine with a fresh kale salad and roasted root veggies. Enjoy!
Yields: 6 servings