greek pork loin roulade

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.

roll cut pork loin

2 lb pork loin
4 C baby spinach, loosely packed
3 cloves garlic
1/4 C kalamata olives
2 tsp fresh Greek oregano


blanched spinach

Blanch spinach, and allow to drain and cool in a colander.  Set your oven to preheat to 350ºF.

cutting the pork

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.

ingredients in food processor

Add garlic, olives, spinach, and Greek oregano (regular oregano will work, too) into your food processor and pulse into a fine mixture.

rolling the pork loin

Spread mixture onto cut loin evenly and roll.

tied up pork loin roulade

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.

rolled pork loin tied with twine

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.

cooked pork loin

Allow to rest 5 minutes before serving.  Remove twine, and slice.

sliced pork loin

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.

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  1. this is stunning. I have never cooked with a pork loin due to the price. it’s $19 a lb!! I always go with pork butt since it’s significantly cheaper. this would be a good holiday or birthday dish- i’d feel better about splurging!


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