Stuffed PORK Roast WITH Spinach AND FETA

Let's Cook

1. Step 1.

   Preheat the oven to 425°F and position an oven rack a third of the way from the bottom.

2. Step 2.

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onion; cook, stirring, until soft and evenly browned, about 10 minutes, reducing heat if the onion darkens too quickly.

3. Step 3.

   Add the minced garlic, 2 tablespoons chopped oregano, salt, and pepper; cook until fragrant, about 1 minute.

4. Step 4.

   Add the thawed and drained spinach, season with salt and pepper, and cook, stirring frequently, until all liquid has evaporated, 2 to 3 minutes.

5. Step 5.

   Pour in ½ cup white wine and the beef broth; simmer until the liquid has evaporated, about 5 minutes. Remove from heat, stir in the bread crumbs, and set aside to cool.

6. Step 6.

   While the filling cools, prepare the pork: For a simple stuffed roast, cut the roast nearly in half lengthwise, keeping one long side intact so it opens like a book (fatty half as the cover). For a butterflied spiral, after opening the roast in half, make two more cuts parallel to the cutting board, starting a third of the way from the centerline toward each edge, cutting almost to the outer long sides, so the roast opens like a four-paneled brochure. Pound the opened meat with a heavy skillet to an even thickness of about ½ to ¾ inch.

7. Step 7.

   Season the entire roast inside and out with salt, pepper, and the chopped thyme. Close the roast back up with the fattiest part on top.

8. Step 8.

   Arrange five 2-foot-long pieces of kitchen string at equal intervals (about 2 inches apart) on a clean work surface. Center the closed roast perpendicular to the strings, fat side up. Open the roast and press the cooled stuffing onto the inside (on the bottom half for a simple cut, or across the entire inside for a butterflied cut), leaving a 1-inch border all around. Scatter the crumbled feta over the stuffing and gently press it down.

9. Step 9.

   Close the roast again, fat side up, gently rolling it into a spiral (if butterflied) ending with the fatty top. Tie the five strings snugly around the meat and trim any excess string.

10. Step 10.

    Smear 2 tablespoons olive oil across the bottom of a heavy roasting pan. Transfer the pork roast to the pan, drizzle with the remaining 2 tablespoons olive oil, and pour the remaining ½ cup white wine around the roast.

11. Step 11.

    Roast for 55 to 75 minutes, until the center registers 135°F for medium-rare or 145°F for well-done on an instant-read thermometer.

12. Step 12.

    Remove the roast from the oven and let rest for 10 minutes. Cut into ¾-inch to 1-inch slabs and serve hot, drizzled with the pan juices.