Tuesday, February 3, 2009

Feta Cheese and Pine Nut Stuffed Pork Roast

  • 1 boneless pork loin (1.5-2 pounds)
  • Kosher Salt
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.


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