Mediterranean Stuffed Pork Loin
- 2 3/4 lbs boneless pork loin roast, butterflied and pounded to 1-inch thick
- 1 1/2 cups sliced olives
- 4 oz feta cheese, sliced into 1/4-inch thick pieces
- 1 cup (4 oz.) canned quartered artichoke hearts, drained
- 2/3 cup (4 oz.) chopped sundried tomatoes packed in oil
- 2 Tbs minced garlic
- 1 1/2 Tbs chopped rosemary
- 1 tsp kosher salt
- 1/2 tsp coarsely ground black pepper
- 2 Tbs olive oil
- 2 Tbs balsamic vinegar
- 1 1/2 cups low sodium chicken broth
- 2 Tbs unsalted butter
- Place pork loin on a clean surface, cut side facing up. Mound 1 cup of olives, feta cheese, artichoke hearts, and sundried tomatoes in a line down the center of the loin. Roll pork loin around the fillings to enclose and tie with butcher string at 1-inch intervals to secure shut. Season the outside of pork loin roast with garlic, 1 tablespoon of rosemary, salt and pepper and set aside.
- Heat oil in a large roasting pan on the stovetop over medium-high heat. Place pork loin in pan and brown on all sides for 2-3 minutes. Transfer roasting pan from stovetop to a 400 degree oven and roast loin for 20 minutes. Flip over and cook for an additional 20 minutes or until internal temperature reads 150 degrees on a meat thermometer.
- Remove roasted pork loin from oven, transfer to a clean cutting board and allow to rest for 5 minutes. Return roasting pan to stovetop and stir in balsamic vinegar, chicken broth and remaining rosemary. Simmer over medium heat for 2-3 minutes. Remove from heat and whisk in butter and remaining olives.
- Slice pork loin into 1/2-inch thick pieces, remove butcher string and drizzle with sauce just before serving.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.