Written by adam on Dec 14, 2006
Feta Cheese and Pine Nut Stuffed Pork Roast
- 1 boneless pork loin (1.5-2 pounds)
- Kosher Salt
Freshly ground pepper
- 1 apple, peeled, cored and diced
- 1/4 cup pine nuts
- 1/2 cup feta cheese
- 1 teaspoon minced rosemary
- Butcher's (cotton) twine
Preheat oven to 350 degrees Fahrenheit.
Butterfly the roast by cutting down the center of the roast and stopping about a half-inch before you get all the way through. Spread the roast out flat on a plastic cutting board. Sprinkle the inside with salt.
Make the stuffing by combining feta cheese, pine nuts, apples, and rosemary. Spread a thick layer of the stuffing on the "inside" of the pork roast. Press down to help it stick. Gently roll up the pork roast and tie off with butcher's twine.
Using cooking spray, coat the bottom of a roasting pan. Place the roast in the pan and cook, uncovered, for about 1 hour 15 minutes. If the roast has a layer of fat, put the fat side up. It should crisp up golden brown when cooked. Start checking the internal temperature of the roast at about one hour. Pork must get to at least 140 degrees. Make sure thermometer goes into the pork and not into the stuffing.
When finished remove from oven, and let sit for 10 minutes. Carefully cut away the twine and slice the roast into 1/2 inch thick slices.
Responses to "Feta Cheese and Pine Nut Stuffed Pork Roast" ...
oh yes, my pretty! i could gobble you up in a heart beat! (note: i was talking to the roast :-) )
adam
we gathered that. But ... in confidence ... I talked to it too. :)
ooo fancy shmancy!! I love it!
adam
You guys are flattering me. But thanks very much.
That looks divine! I've been wanting to make a pork roast for a while and this might just be the one!
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my