This pork roll is tender, delicious and fun to make! Great for meal prep, Sunday family dinner or to impress friends. Whatever your need is, this recipe will fulfill! Try it!
Ingredients
Herb & olive oil rub
⅓ cup olive oil
2 tablespoons fresh rosemary
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons pepper
3 cloves garlic, minced
Spinach and cheese pork
1 tablespoon olive oil
3 cloves minced garlic
3 cups spinach
salt, to taste
pepper, to taste
½ cup ricotta cheese
½ cup shredded parmesan cheese
1 ½ lb pork loin, butterflied and pounded flat
Vegetable Mix
2 cups carrot
2 cups brussels sprouts
3 cups potato
olive oil, as needed
salt, to taste
pepper, to taste
Directions
In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
Transfer the cooked spinach to a large bowl. Add ricotta and parmesan Mix until well combined.
Preheat oven to 350°F
Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
Spread carrots, brussels sprouts and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top or center of the bed of carrots, Brussels sprouts and potatoes.
Roast at 350°F for 60 minutes, or until the internal temperature reads 145°F for medium rare or 160°F for medium.
Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
Serve with carrots, onions and potatoes and enjoy!