1 ½ lb pork loin (680 kg), butterflied and pounded flat
Vegetable Mix
2 cups carrot (245 g)
2 cups onion (300 g)
3 cups potato (675 g)
olive oil, as needed
salt, to taste
pepper, to taste
Special Equipment
cooking twine
Nutrition Info
Calories 758
Fat 44g
Carbs 46g
Fiber 5g
Sugar 8g
Protein 44g
How to Make It
1. Step
In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
2. Step
Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
3. Step
Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
4. Step
Preheat oven to 425°F (220°C).
5. Step
Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
6. Step
Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
7. Step
Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
8. Step
Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
9. Step
Roast at 425°F (220°C) for 45 minutes, or until the internal temperature reads 145°F (65°C) for medium rare or 160°F (70°C) for medium.
10. Step
Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
