Description
This Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach is loaded with layers of flavor. Mediterranean rub adds intensity to the roast.
Ingredients
- FOR THE MEDITERRANEAN RUB:
- 1-½ Tablespoon Fresh Oregano, Chopped
- 1-½ Tablespoon Tablespoons Fresh Thyme, Chopped
- 1-½ Tablespoon Smoke Paprika
- 1 teaspoon Ground Cumin
- 1-½ teaspoon Poultry Seasoning
- 1 teaspoon Onion Powder
- ½ teaspoons Garlic Powder
- 1-½ teaspoon Kosher Salt
- ½ teaspoons Black Pepper, Freshly Ground
- FOR THE PORK ROAST:
- 3 pounds Pork Roast, Butterflied
- Olive Oil, As Needed
- 6 cloves Garlic, Minced
- 4 cups Baby Spinach
- 16 ounces, fluid Roasted Red Peppers (drained)
- 8 ounces, fluid Feta Cheese, Crumbled
Preparation
Combine all the rub ingredients.
Lay the roast out, butterflied, and pound with a meat mallet until an even thickness. Rub a generous amount of olive oil on all sides of the Roast and rub the spices on all sides as well.
Place in a large resealable bag and store in the refrigerator for 24 hours or overnight.
Preheat oven to 450°F.
Lay butterflied roast open on a large piece of parchment paper. Rub minced garlic on the side that is facing up.
Layer baby spinach, roasted red peppers and feta cheese on top of the butterflied roast. Begin rolling the end that is parallel to the fold in the roast. Roll tightly as you work with all the filling to keep it in tack.
Tie the roast with kitchen twine.
Place the roast cut side down on a wire rack in a shallow roasting pan. Cook in 450°F oven for 10 minutes to get a good browning. Reduce heat to 325°F, cover roast with tented foil, and cook for an additional 45 minutes or until an instant-read thermometer registers 140°F in the thickest part of the meat.
Remove from the oven and let sit for 10 minutes. Slice and serve warm.
