Christmas dinner can be an expensive proposition. It usually involves a pretty expensive protein, a turkey or a goose, a prime rib or a spiral honey ham carefully prepared with love and attention. It is savory and delicious and something that is a yearly treat! What if I told you you could have the same delicious flavor and careful preparation in this gorgeous pork roast for a fraction of the cost as some of those more expensive meats?
This Greek Pork Roast Stuffed with Spinach & Feta will not disappoint and at just around $12 for the entire thing, you could save some of that Christmas money to put under your tree this year! You can pick up a large 30″ pork tenderloin for anywhere between $13-$26 at my local wholesale shopping club (BJ’s) and in this recipe, I only use half of it to feed 8-10 people! Talk about inexpensive! (So inexpensive, you might even make it on other special occasions throughout the year! shhhh)
And did I forget to mention that this is one of my husband’s favorite meals? Bonus! This is a crowd pleaser for sure! Let me show you how I do it…
Greek Pork Roast Stuffed with Spinach and Feta
3-4 lb. boneless pork loin
6 cups baby spinach
3/4 cups crumbled feta, divided
1 large onion, diced
3 cloves garlic, minced
2 sprigs rosemary
2 sprigs thyme
3 tsp kosher salt, divided
fresh cracked black pepper
Pre-heat oven to 375°F.
Take meat out of the fridge about 1/2 hour before cooking. Prepare meat by rubbing on 1 Tbs. Greek Rub, 2 tsp. kosher salt and the rosemary and thyme.
Add olive oil to a large skillet set over high heat. Sear meat on all sides until a crust has formed around the entire roast. Set aside in the roasting pan. Prepare for stuffing by cutting down the length of the meat 3/4 of the way.
To prepare stuffing: Add more 3-4 Tbs. olive oil to the skillet (over medium heat) with the rendered drippings. Sautée the onion until tender, then add in garlic and spinach. When tender add in 1 Tbs. Greek Rub and 1 tsp kosher salt and fresh cracked black pepper. Turn off heat and add in about 1/2 cup feta.
Stuff the meat with spinach filling. Sprinkle with remaining feta. Immediately place in oven and roast for about 45 minutes until the meat reads 160°F on a meat thermometer. Let rest for 10 minutes before cutting. Serve hot. Enjoy!