Weekend Cooking: Mediterranean-Stuffed Pork Loin

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs…

I’m super late on my Weekend Cooking post, but better late than never, right? This one is a bit of a stretch in terms of relating food to reading, but it connects to a cookbook I’ve been using a lot lately.

A few weeks ago, my boss came back from the U.S. buzzing with talk about the Paleo diet.  Her brother had recently started eating Paleo, and after discussing it with her I decided to check it out.  Now, I am not one to embrace a particular way of eating and follow it religiously.  I tend to pick and choose ideas and things that work for me and create my own healthy eating patterns.  But the Paleo diet proponents make some interesting points about fat and sugar and the way our body handles each.

I’m not going to get into all that here, but if you’re interested, the website that I’ve been using is called Mark’s Daily Apple, and it has plenty of information about the Paleo diet.  If you sign up for his newsletter, it also gives you access to several PDF documents, including a reader-created cookbook. It’s from this cookbook that I took the following recipe, which we made and ate for lunch today.  And it was delicious–two thumbs up for this one!

Mediterranean Stuffed Pork Loin

INGREDIENTS
▪ 1–2 pound pork tenderloin
▪ 1 red pepper, finely chopped
▪ 1–2 garlic cloves, finely chopped
▪ 6 oz spinach
▪ 1/4 cup chopped nuts (any kind that sounds good)
▪ Pitted kalamata olives
▪ Olive oil or butter for sautéing
▪ Optional: 1/4 cup crumbled Feta cheese

DIRECTIONS
Drizzle some olive oil or butter in a frying pan over medium heat. Add red peppers and garlic to the pan. After
a few minutes add the spinach and cook until it wilts. Remove from heat.

Butterfly cut the pork tenderloin (cut vertically down the middle until almost through, but not quite through the
pork). Place saran-wrap over the butterflied pork and pound it as flat as you can without breaking through the
pork (use a meat tenderizing hammer for best results). Once the pork is thin, then add the ingredients from the
pan on top of the pork, spreading it all over. Add the nuts, and optional feta cheese and olives.

Gently roll the pork into a tube/roll. If you are using a smaller pork loin, or were not able to pound it very thinly,
you may just be folding the loin over rather than rolling it. In this case, securing the loin with toothpicks or
kitchen twine will be necessary.

Drizzle the pork with olive oil and butter and bake at 375°F for about 40–60 minutes (depending on the size of
the pork roll). When the pork is cooked to your liking, let it cool slightly and then slice.

Enjoy!  I served mine with a mixed green salad and sliced cucumbers for a satisfying, carb-free meal.

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6 thoughts on “Weekend Cooking: Mediterranean-Stuffed Pork Loin

  1. Beth F

    Oh gosh that sounds good. I am not one to go all gung-ho over specific diets, but the Paleo has some good things going for it.

    Reply
  2. Pingback: It’s Monday! What are you reading? | Too Fond

  3. Peggy@Peggy Ann's Post

    Looks delicious! For some weird reason I have never had luck with pork loins! it is very frustrating.

    Reply

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