PORK LOIN STUFFED WITH SPINACH AND FETA | STUFFED PORK LOIN

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

fresh crab meat

🥗Healthier: canned crab meat

💰Cheaper: surimi (imitation crab)

Canned crab is more affordable and still flavorful.

morel mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 375°F (190°C).

Trim excess fat from the pork loin and butterfly it open.

Season the inside of the pork loin with salt, black pepper, and paprika.

In a skillet, heat olive oil over medium heat and sauté chopped garlic until fragrant.

Add spinach to the skillet and cook until wilted, about 2-3 minutes.

Remove from heat and mix in crumbled feta cheese.

Spread the spinach and feta mixture evenly over the opened pork loin and roll it tightly.

Secure the rolled pork loin with kitchen twine.

Place the stuffed pork loin in a roasting pan and drizzle with olive oil.

Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).

Remove from the oven and let rest for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens