Greek Loin Roast
Yield: Serves: 8
Cooking Time: 90 minutes
Preparation Time: 30 minutes
Ingredients
1 Canadian Pork loin roast, about 3 lb/1.5kg
1 tbsp (15 mL) minced garlic
2 tsp (10 mL) ground black pepper
6 oz (175 g) roasted red peppers
1 cup (250 mL) feta cheese
1 cup (250 mL) frozen spinach, thawed and squeezed dry
Cooking Instructions
Place pork, fat side up, on a cutting board. Cut loin almost, but not completely, in half lengthwise. Open up like a book. Starting in the centre, parallel to to the original cut, cut each side almost, but not completely through lengthwise. Open up like a book again. You should have an almost square piece, about half an inch thick.
Rub garlic and black pepper on cut surface, leaving an inch wide margin on the left side. Distribute roasted peppers over garlic. Sprinkle feta on top, and finally spread the spinach evenly over feta. Starting at the righ hand side, roll up tightly and secure with string or folded aluminium foil.
Roast at 325°F (160°C) for about 90 minutes, or until internal temperature reaches 155°F (68°C) on a meat thermometer. Allow to rest, covered, for 10 minutes before carving.
