Greek-Stuff-Pork-Roast

Greek Stuff Pork Roast

If you don't have a large dinner crowd to feed, a stuffed pork loin roast is a nice change from ham or turkey and the Greek flavours are a nice nod to Greek Easter, which falls a week later. Pair this with some lemony oven roasted potatoes and a big salad.

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All You Need

Pork Roast & Stuffing:
  • 1kg (2 lb) pork loin roast, butterflied
  • 2 tbsp olive oil
  • cotton kitchen string
  • olive oil
  • 1/2 red onion, chopped finely
  • 1 clove garlic, chopped
  • 1/4 cup finely diced, seeded tomato
  • 1 tsp Club House Lemon Pepper Grinder
  • 1 bunch fresh spinach, washed and roughly chopped
  • 100g (approx 3/4 cup) crumbled feta cheese
  • 1 slice fresh bread buzzed into crumbs
  • 2 tbsp oregano
  • 2 tbsp California Style Lemon Pepper With Garlic Onion
  • Club House Sea Salt Grinder
  • Club House Black Peppercorn Grinder
Sauce:
  • 1 small shallot, minced
  • 1/2 cup port
  • 1/2 cup chicken stock made from McCormick Chicken Bouillon Cubes
  • 1 tbsp cold butter

Instructions

Pork Roast & Stuffing:
  1. Heat olive oil in pan over med heat.
  2. Saute red onion & garlic for 5 minutes.Add tomato, lemon pepper & the spinach and stir til spinach wilts.
  3. Remove from heat,salt to taste.
  4. Let cool to room temp before adding feta and the bread crumbs.
  5. Spread stuffing over the butterflied loin and fold it back over like a book.
  6. Preheat oven to 425F.
  7. Mix the oregano and California Lemon Pepper w Garlic and Onion and rub that all over the top of the pork roast (fat side up).
  8. Tie it up with kitchen twine.
  9. Brown pork, fat side down, in oven proof skillet & put in oven.
  10. After 15 min, lower heat to 325, cook 45 more til 155F internal temp.
Sauce:
  1. Saute shallot in pan drippings, deglaze w port, add stock, simmer 10 min.
  2. Remove from heat, whisk in butter.

Need a little inspiration? We’re ready with a few suggestions.