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...
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
1 lemon
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...


Anonymous said...

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

Anonymous 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!