Friday, March 6, 2009

greek pork loin

I've made this a few times now, still tweaking it a little bit here and there... it's a Greek inspired pork loin, served over a bed of spinach with some feta cheese. The pork loin is rolled around a Greek salsa of sorts: kalamata olives, tomato, onion and spices. Served with some hummus and a pile of baked pita triangles ahead of time!

Greek Salsa:
1/2 c pitted kalamata olives
1/2 medium red onion
3 roma tomatoes, gutted/deseeded/whatever...
salt
pepper
1 T oregano
1 T olive oil
1 T balsamic vinegar

1. Combine all ingredients in a food processor.

2. Blend, then set aside for later.

Pork Loin:
1 3-4 lb. boneless pork loin
salt
pepper
1 lemon
spinach
feta cheese crumbles
grape tomatoes

1. Slice pork lengthwise, doing the best you can to create a flat piece of even thickness. You're going to be rolling this up in a bit.

2. Spread the greek salsa you made earlier all over the unrolled pork.
3. Roll the pork back up on itself. I do all this right in the baking dish. Lay it back down in the dish.
4. Some salt and fresh ground pepper across the top, then the juice of 1 lemon squirted all over.
5. Cover with aluminum foil and cook in a 375F oven for about an hour. (Take it's temperature just to make sure.)

6. Let the meat rest for about 5-10 minutes, then slice into 1/2 inch pieces. Serve over a healthy handful of spinach, a few grape tomatoes on the side, some feta cheese across the top, and then a spoonful or two of the liquid from the pan back on top of the pork slices. Additionally, I drizzled some good balsamic vinegar over the entire plate.

Here's a parting shot of my hummus and pita appetizer. I'll leave that for another post...

2 comments:

Karen said...

Bobby cooked this for us (minus the hummus), and it was very tasty!

swirlc said...

If this recipe still needs tweaking I think you ought to make it for your parents. Soon!

By the way, is drool bad for my keyboard?! Just wondering. Looks yummy!