📝 About This Recipe
This elegant Keto-friendly centerpiece features a succulent center-cut pork loin butterflied and layered with a vibrant Mediterranean filling of sautéed spinach, tangy Greek feta, and aromatic garlic. The pork is roasted to juicy perfection with a herb-infused crust, offering a sophisticated blend of textures and savory flavors without the carbs. It is a stunning dish that proves low-carb dining can be both decadent and visually spectacular for any dinner party.
🥗 Ingredients
The Roast
- 2.5 pounds Pork Loin Roast (boneless, center-cut)
- 2 tablespoons Olive Oil (extra virgin)
- 1 roll Kitchen Twine (for securing the roast)
The Spinach & Feta Filling
- 6 ounces Fresh Baby Spinach (roughly chopped)
- 1/2 cup Feta Cheese (crumbled)
- 2 tablespoons Cream Cheese (softened to help bind the filling)
- 3 cloves Garlic (minced)
- 1/4 cup Red Onion (finely diced)
- 1/4 teaspoon Red Pepper Flakes (for a subtle heat)
Herb Rub & Seasoning
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Smoked Paprika
- 1.5 teaspoons Kosher Salt (divided)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a roasting pan or large rimmed baking sheet with parchment paper or a wire rack.
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2
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced red onion for 3-4 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant.
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3
Add the chopped spinach to the skillet in batches, tossing until wilted. Once wilted, remove from heat and transfer to a colander. Press down with a spoon to squeeze out as much moisture as possible—this prevents a soggy roast.
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4
In a medium bowl, combine the squeezed spinach, crumbled feta, softened cream cheese, and red pepper flakes. Mix until well combined and set aside.
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5
Prepare the pork: On a clean cutting board, butterfly the pork loin. Slice lengthwise down the center, stopping about 1/2 inch from the bottom. Open it like a book and cover with plastic wrap.
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6
Using a meat mallet, pound the pork to an even thickness of about 3/4 inch. This ensures even cooking and easier rolling.
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7
Season the inside of the pork with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Spread the spinach and feta mixture evenly over the pork, leaving a 1-inch border at the edges.
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8
Starting from one long side, roll the pork loin up tightly, jelly-roll style. Ensure the seam is facing down.
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9
Secure the roast with kitchen twine, tying it at 1.5-inch intervals to keep the filling tucked inside during roasting.
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10
In a small bowl, mix the remaining salt, pepper, oregano, thyme, and smoked paprika. Rub the outside of the pork with the remaining 1 tablespoon of olive oil, then coat thoroughly with the herb spice blend.
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11
Place the pork in the roasting pan. Roast for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not the filling) reaches 145°F (63°C).
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12
Remove from the oven and transfer to a cutting board. Tent loosely with foil and let the meat rest for at least 10-15 minutes. This is crucial for the juices to redistribute.
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13
Snip and remove the kitchen twine. Slice the roast into 1-inch thick medallions to reveal the beautiful spiral filling and serve immediately.
💡 Chef's Tips
Don't skip the resting period; it ensures the pork stays juicy and the cheese filling sets slightly so it doesn't run out when sliced. Always squeeze the spinach dry! Excess moisture from the greens will steam the pork from the inside out and ruin the texture. If you don't have a meat mallet, a heavy rolling pin or the bottom of a heavy skillet works perfectly for flattening the meat. To get a deeper golden crust, you can sear the tied roast in a hot pan for 2 minutes per side before placing it in the oven. Use a high-quality block feta and crumble it yourself; pre-crumbled feta often has anti-caking agents that prevent it from melting beautifully.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Noir to complement the savory pork. Serve alongside roasted asparagus or buttery sautéed green beans for a complete Keto meal. A simple arugula salad with lemon vinaigrette provides a peppery contrast to the salty feta. For a more indulgent side, try a creamy cauliflower mash to soak up any pan juices. Garnish the platter with fresh sprigs of rosemary and lemon wedges for a professional presentation.