Boneless Pork Roast Stuffed

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a roasting pan with a rack.

2. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.

3. Add the chopped baby spinach to the skillet and cook until wilted, stirring occasionally.

4. Remove the skillet from the heat and stir in the chopped sun-dried tomatoes, crumbled feta cheese, and fresh basil. Season the filling with salt and pepper to taste, and set it aside to cool slightly.

5. To prepare the pork loin roast, butterfly it by slicing horizontally down the length of the meat, without cutting all the way through, and then open it up like a book.

6. Spread the prepared filling evenly over the butterflied pork loin, leaving a border around the edges. Carefully roll up the pork loin, starting at one end, and secure it with kitchen twine at 1-inch intervals.

7. Place the stuffed pork loin roast on the prepared roasting pan rack and season the outside liberally with salt and pepper.

8. Roast the pork loin in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.

9. Once cooked, remove the pork loin from the oven and tent it loosely with aluminum foil. Allow it to rest for 10-15 minutes before slicing to help retain the juices.

10. Slice the stuffed boneless pork roast into thick rounds and serve it warm with your favorite sides and garnishes.