Pork Loin with Olivada, Spinach, and Rice Stuffing

Name: Pork Loin with Olivada, Spinach, and Rice Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach; 1 Tbsp freshly ground black pepper; 1 teaspoon crushed red pepper; 2 garlic cloves, crushed; 177 milliliters uncooked jasmine rice; 118 milliliters pitted kalamata olives, finely chopped; 177 milliliters kosher salt; 2 teaspoons fresh lemon juice; 1 teaspoon grated lemon rind; 2 Tbsps grated lemon rind; 2 Tbsps chopped fresh oregano; 2 kilograms center-cut boneless pork loin roast, trimmed; 1 teaspoons salt; 177 milliliters sugar; 2 liters water

Pork Loin with Olivada, Spinach, and Rice Stuffing might be just the main course you are searching for. One serving contains 282 calories, 31g of protein, and 6g of fat. This gluten free and dairy free recipe serves 12. It will be a hit at your Thanksgiving event. A mixture of lemon rind, kosher salt, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To brine pork, combine first 6 ingredients in a large nonaluminum bowl or pan, stirring until sugar and salt dissolve; add pork. Cover and refrigerate 8 hours or overnight.

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Brine

Sugar

Pork

Salt

Equipment you will use

Bowl

Frying Pan

Remove pork from brine; discard brine.

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Brine

Pork

Preheat oven to 32

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Oven

Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open uneven portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Knife

Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Refrigerate until ready to use.

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Meat

Pork

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

To prepare stuffing, cook rice according to package directions, omitting salt and fat.

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Stuffing

Rice

Salt

Add spinach and 1/2 teaspoon salt to hot rice, stirring until the spinach wilts. Stir in olives, red pepper, 1 teaspoon rind, and juice.

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Red Pepper

Spinach

Olives

Juice

Rice

Beef

Salt

Spread rice mixture over pork, leaving a 1/2-inch border around outside edges.

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Spread

Pork

Rice

Roll up pork, jelly-roll fashion, starting with a long side. Secure both ends with twine; secure middle at 2-inch intervals with twine. Rub black pepper over pork.

Ingredients you will need

Black Pepper