{"id":423975,"date":"2010-03-13T13:14:08","date_gmt":"2010-03-13T17:14:08","guid":{"rendered":"http:\/\/www.marksdailyapple.com\/?p=11327"},"modified":"2010-03-13T13:14:08","modified_gmt":"2010-03-13T17:14:08","slug":"mediterranean-stuffed-pork-loin","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/423975","title":{"rendered":"Mediterranean Stuffed Pork Loin"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" title=\"Mediterranean Stuffed Pork Loin\" src=\"http:\/\/i247.photobucket.com\/albums\/gg158\/MDA2008\/MDA2009\/StuffedPork.jpg\" alt=\"StuffedPork\" width=\"320\" height=\"240\" \/>Regardless of any opinions we might have about <em>the <\/em>Mediterranean Diet, this stuffed pork loin with a Mediterranean flair is right up our alley. The recipe for Mediterranean stuffing, made from red peppers, spinach, olives, garlic, nuts and an optional sprinkle of feta cheese (we couldn\u2019t resist throwing some in), was sent in by Jade Kendall for the <a title=\"Primal Blueprint Cookbook Challenge\" href=\"http:\/\/www.marksdailyapple.com\/primal-blueprint-contests\/primal-blueprint-reader-created-cookbook-contest\/\" >Primal Cookbook Challenge<\/a>.<\/p>\n<p>A pork loin is a fine cut of meat, tender and easy to cook, but because it\u2019s the leanest cut of pork it also tends to be the least flavorful. This is where Jade steps in with a perfect solution: stuffing. Breadcrumbs are nowhere to be found in his rich and flavorful filling that evokes the best of Mediterranean cooking. His ingredients add <a title=\"WTF?... Where's the Fat?\" href=\"http:\/\/www.marksdailyapple.com\/strange-fat-free-food\/\" >fat<\/a> (<a title=\"Top 10 Ways to &quot;Go Nuts&quot;\" href=\"http:\/\/www.marksdailyapple.com\/top-10-ways-to-go-nuts\/\" >nuts<\/a>), flavor (<a title=\"Top 10 Ingredients that Will Make Your Meals Pop \" href=\"http:\/\/www.marksdailyapple.com\/healthy-ways-season-flavor-meal\/\" >garlic<\/a>) and <a title=\"Smart Fuel Category\" href=\"http:\/\/www.marksdailyapple.com\/category\/smart-fuel\/?submit=view\" >smart fuel<\/a> (<a title=\"Smart Fuel: Spinach\" href=\"http:\/\/www.marksdailyapple.com\/spinach\/\" >spinach<\/a>).<\/p>\n<p><span id=\"more-11327\"><\/span><\/p>\n<p>Red pepper is no slouch in the nutrient department either, and adds bright color that matches the bright, bold flavor the stuffing brings to the pork. Jade suggested the addition of feta cheese and we suggest adding Kalamata <a title=\"Smart Fuel: Olives\" href=\"http:\/\/www.marksdailyapple.com\/olives-difference-green-black\/\" >olives<\/a>. Either will give the stuffing a briny burst of acidity that heightens all the other flavors.<\/p>\n<p>The hardest part about this recipe is holding back and not putting too much stuffing inside the loin. If you do, you won\u2019t be able to roll the meat up completely. If you\u2019re worried about over-stuffing, your best defense is pounding the loin as thin as possible so it rolls easily and if needed, secure the meat with some toothpicks or kitchen twine while it cooks.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Mediterranean Stuffed Pork Loin Ingredients\" src=\"http:\/\/i247.photobucket.com\/albums\/gg158\/MDA2008\/MDA2009\/MedPorkIngredients.jpg\" alt=\"MedPorkIngredients\" width=\"360\" height=\"270\" \/><br \/>\n<\/strong><\/p>\n<ul>\n<li>1-2 pound pork tenderloin<\/li>\n<li>1 red pepper, finely chopped<\/li>\n<li>1-2 garlic cloves, finely chopped<\/li>\n<li>6 oz spinach<\/li>\n<li>1\/4 cup chopped nuts (any kind that sounds good)<\/li>\n<li>Pitted kalamata olives<\/li>\n<li>Olive oil or butter for saut\u00e9ing<\/li>\n<li>Optional: 1\/4 cup crumbled Feta cheese<\/li>\n<\/ul>\n<p><strong> Instructions:<\/strong><\/p>\n<p>Drizzle some olive oil or butter in a frying pan over medium heat. Add red peppers and garlic to the pan. After a few minutes add the spinach and cook until it wilts. Remove from heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Cooking Red Peppers and Spinach\" src=\"http:\/\/i247.photobucket.com\/albums\/gg158\/MDA2008\/MDA2009\/sauteveggies.jpg\" alt=\"sauteveggies\" width=\"480\" height=\"360\" \/><\/p>\n<p>Butterfly cut the pork tenderloin (cut vertically down the middle until almost through, but not quite through the pork).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Butterflied Pork Loin\" src=\"http:\/\/i247.photobucket.com\/albums\/gg158\/MDA2008\/MDA2009\/butterflypork.jpg\" alt=\"butterflypork\" width=\"480\" height=\"360\" \/><\/p>\n<p>Place saran-rap over the butterflied pork and pound it as flat as you can without breaking through the pork (use a meat tenderizing hammer for best results).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Pounded Pork Loin\" src=\"http:\/\/i247.photobucket.com\/albums\/gg158\/MDA2008\/MDA2009\/poundpork.jpg\" alt=\"poundpork\" width=\"480\" height=\"354\" \/><\/p>\n<p>Once the pork is thin then add the ingredients from the pan on top of the pork, spreading it all over. Add the nuts, and optional feta cheese and olives.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Mediterranean Stuffed Pork Loin Roll\" src=\"http:\/\/i247.photobucket.com\/albums\/gg158\/MDA2008\/MDA2009\/stuffingpork.jpg\" alt=\"stuffingpork\" width=\"479\" height=\"357\" \/><\/p>\n<p>Gently roll the pork into a tube\/roll. If you are using a smaller pork loin, or were not able to pound it very thinly, you may just be folding the loin over rather than rolling it. In this case, securing the loin with toothpicks or kitchen twine will be necessary.<\/p>\n<p>Drizzle the pork with olive oil and butter and bake at 375 degrees Fahrenheit for about 40-60 minutes (depending on the size of the pork roll).<\/p>\n<p>When the pork is cooked to your liking, let it cool slightly and then slice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Mediterranean Stuffed Pork Loin\" src=\"http:\/\/i247.photobucket.com\/albums\/gg158\/MDA2008\/MDA2009\/StuffedPork.jpg\" alt=\"StuffedPork\" width=\"480\" height=\"360\" \/><\/p>\n<h4><em><em><em><em><em><em><em><em><em><em><em><em><em><em><em><em>Get <a title=\"Mark's Daily Apple Feeds\" href=\"http:\/\/www.marksdailyapple.com\/..\/feeds\/\" >Free Health Tips, Recipes and Workouts<\/a> Delivered to Your Inbox<\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/h4>\n<p>Related posts:<\/p>\n<ol>\n<li><a href='http:\/\/www.marksdailyapple.com\/pork-tenderloin-sauerkraut\/' rel='bookmark' title='Permanent Link: Roasted Pork Loin with Apples, Onions and Sauerkraut'>Roasted Pork Loin with Apples, Onions and Sauerkraut<\/a><\/li>\n<li><a href='http:\/\/www.marksdailyapple.com\/pork-loin-with-mango-salsa\/' rel='bookmark' title='Permanent Link: Pork Loin with Mango Salsa'>Pork Loin with Mango Salsa<\/a><\/li>\n<li><a href='http:\/\/www.marksdailyapple.com\/crock-pot-pork-stuffed-peppers\/' rel='bookmark' title='Permanent Link: Crock Pot Pork-Stuffed Peppers'>Crock Pot Pork-Stuffed Peppers<\/a><\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/MarksDailyApple\/~4\/bI-tz2jMyOM\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Regardless of any opinions we might have about the Mediterranean Diet, this stuffed pork loin with a Mediterranean flair is right up our alley. The recipe for Mediterranean stuffing, made from red peppers, spinach, olives, garlic, nuts and an optional sprinkle of feta cheese (we couldn\u2019t resist throwing some in), was sent in by Jade [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-423975","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/423975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=423975"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/423975\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=423975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=423975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=423975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}