We really love cooking with pork. It’s not uncommon for us to have a good supply of bacon in the house, and we even did a crown roast for Easter this past year. One of the things I’d always been interested in is doing a roulade. We’ve done it before with chicken thighs, but the result was small individual pieces rather than one larger piece to serve from.
To my chagrin, making a roulade (or roll cutting) a pork loin is really easy. This video is really straightforward, and it was what we used to do this for the first time. Pork loin is delicious, and we have been figuring out more way to cook with it thanks to Matt and Stacy’s Beyond Bacon. Go get their book if you really love pork, are interested in eating nose to tail, or just want another gorgeous cookbook in your home. You won’t be disappointed.
So, without further adieu, here’s our Greek Pork Loin Roulade.
2 lb pork loin
4 C baby spinach, loosely packed
3 cloves garlic
1/4 C kalamata olives
2 tsp fresh Greek oregano
Blanch spinach, and allow to drain and cool in a colander. Set your oven to preheat to 350ºF.
While the spinach cools, roll cut your pork loin using a sharp knife. My summary of the video above is: start cutting approximately 1″ into the loin, and continue to roll out the pork as you keep cutting at that 1″ thickness. Super cool.
Add garlic, olives, spinach, and Greek oregano (regular oregano will work, too) into your food processor and pulse into a fine mixture.
Spread mixture onto cut loin evenly and roll.
Tie with kitchen twine to allow the roulade to hold its shape. Here’s another great video to walk you through that process if you’re also new to it. The good news is that it’s also easy to learn.
Place the roast in a covered dish, and bake for 30 minutes. At the 30 minute point, uncover and cook for additional 30 minutes, or until your pork reaches an internal temperature of 140ºF. This will leave you with a medium-cooked pork loin that isn’t dry or tough.
Allow to rest 5 minutes before serving. Remove twine, and slice.
Enjoy this dish with a fresh salad, sautéed vegetables, or even alone. Once you’ve gotten the hang down of roll cutting, you’ll be doing all kinds of fun, fancy dinners at home.