Rice Stuffed Pork Loin Ingredients
Brine
Center cut boneless pork loin roast with fat trimmed - 3.5lbs
Water - 8 cups
Salt - 3/4 cup
Sugar - 3/4 cup
Garlic (crushed) - 2 cloves
Grated lemon rind - 2 tbsp
Oregano (chopped) - 2 tbsp
Stuffing
Uncooked rice - 3/4 cup
Fresh spinach - 6 oz
Salt - 1/2 tsp
Lemon juice - 2 tsp
Grated lemon rind - 1 tsp
Crushed red pepper - 1 tsp
Olives (chopped) - 1/2 cup
Cooking Instructions
- Mix the the brine ingredients in a pot until dissolved
- Add in the pork and refrigerate overnight
- Preheat oven to 325
- Start at the center, slice the pork length-wise, cutting pork into a flat piece of about 1/2 to 3/4 inch thickness
- Cook the rice
- Add spinach, olives, red pepper, lemon juice, lemon grind, and 1/2 tsp of salt to the rice - mix well
- Spread the stuffing over the pork and roll up the pork like a jelly roll
- Secure the pork roast with a twine at 2inch intervals
- Rub black pepper over the pork
- Bake at 325 for 1.5 hours or until a thermometer temperature of 155.
Nutrition Facts
Servings: 12
Calories: 232
Fat: 8.5g
Saturated Fat: 3g
Monounsaturated Fat:3.9g
Polyunsaturated Fat: 0.7g
Protein: 25.2g
Carbs: 12.2g
Fiber: 0.8g
Cholesterol: 68mg
Back
to Healthy Cooking Recipes home page |
