Spinach Feta Olive Stuffed Pork Roast

Wow! 2013! You certainly blew in quickly. I have been busy! Aparently so busy I haven't written anything in quite some time. I have been working steady and enjoying time home when I get it. I have also jumped on the "eat-better, feel-better, look-better" wagon! 15 days now, no pop, no chips, no junk food! I'm so proud of myself. I'm not too sure if I've actually lost anything yet, but I am starting to feel better! I have, however, eaten a few desserts these last few days! Hard not to out here when you have such a good baker for a second cook! :) No more cream in my coffee either! Yeah me!

So yes, not much else to catch you up on, so here is a new favorite recipe I came up with last month. A few friends have tried it and gave me some great feedback, as well as my man. Hope you try and enjoy as well.


Spinach Feta Olive Stuffed Pork Roast


1 Boneless, Pork Loin Roast, about 2lb

¼ cup Extra Virgin Olive Oil

¼ cup Lemon juice

1 Tbsp Oregano

1 Tbsp Garlic Powder

½ cup water

½ tsp Salt

½ tsp pepper

Mix all ingredients together in a Quick Shake or Mason Jar. Pour into Ziploc bag with Roast. Shake around to coat Roast.

Let sit in fridge for 3-4 hours. Shake every few hours.



1 bag baby spinach

1 onion, small dice

3 cloves garlic, minced

½ Tbsp Extra Virgin Olive oil

1 Tbsp Butter

½ cup Kalamata Olives, pitted and sliced

¼ cup Feta cheese, crumbled

In a frying pan, melt a Tbsp of butter with about ½ Tbsp EVOO. Add onions. Sauté for a few minutes then add minced garlic. Turn heat on low and let the onions and garlic cook without browning. Add a little salt and pepper. Stir. Add bag of spinach, tossing to wilt. When spinach is just wilted (do not let the spinach turn dark) remove from heat.

Preheat oven to 400F. Remove roast from fridge and place on cutting board. With a sharp knife, butterfly open the roast. Season with S & P. Spread half of the spinach evenly over the roast. Top with olives and feta and remaining spinach. Roll up tightly and secure with tooth picks or twine. Season the outside with S & P. Place roast in a greased casserole and bake for 40-50 minutes until internal temperature reaches 160F. Let rest, covered with foil for 5 minutes before slicing.

Serve with Roasted Potatoes and Peppers sautéed in balsamic and EVOO.


Happy Cooking!