Chef Todd Belanger
    Blodgett Ovens
    Burlington, VT




    Stuffed Roast Pork
    • 1 pork loin
    • 1 small bag spinach
    • 1/4 cup sun dried tomato
    • 1/4 cup pine nuts
    • 1/4 cup feta cheese
    • 1 teaspoon garlic

    Saute spinach with garlic, season with salt and pepper. Set in refrigerator to cool. Toast pine nuts in a pre-heated 350°F oven until golden brown. Cut sun dried tomato in thin strips. Crumble feta cheese. Combine spinach, pine nuts, sun dried tomato and feta cheese in mixing bowl and mix gently. Set aside.

    Clean fat and silver skin from pork loin. Using a steel (to give a knife its edge) pierce one end of pork loin. Slowly push the steel to the other end. Stretch out hole to make it wider. Stuff the pork with the stuffing mix. Sear the pork in a hot skillet with a teaspoon of oil until all sides are golden brown. Place in a 350°F oven for 30 to 35 minutes or until 155°F. Let pork rest for five minutes and slice at an angle for nice medallions-enjoy!