Roast, Stuffed Pork Loin.

Ingredients:

• 1 Pork Loin 3-4 lbs
• 8oz Feta cheese
• 8 oz Spinach finely chopped
• 2 garlic cloves minced
• 2 oz fresh basil minced
• 2 0z fresh Thyme
• 2 oz fresh Rosemary
• Butcher String

Method:

1. Preheat oven to 450°
2. Butterfly cut the loin lengthwise and cut out a channel in both halves about 1 1/2″ wide and set aside. You can save the meat for a later recipe called “Pork Stir-Fry”.
3. Mix, in a bowl, the spinach, garlic, basil and feta.
4. Lay this mixture in the channel you carved into both halves of the loin and press the loin halves back together and lay the loin on your roasting pan fat side up.
5. Lay the rosemary and thyme sprigs on top and tie the loin with butcher string about every 3-4 inches.
6. Roast the loin at 450° for about 30 minutes per pound. You can check for doneness with a meat thermometer. When it hits 160° it’s done.
7. Serving:
8. Cut into 1/2″ or larger slices and serve.

Serving Suggestions:

This is particularly good with grilled asparagus and wild rice.