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March 13, 2010

Mediterranean Stuffed Pork Loin

By Worker Bee
32 Comments

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’t resist throwing some in), was sent in by Jade Kendall for the Primal Cookbook Challenge.

A pork loin is a fine cut of meat, tender and easy to cook, but because it’s 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 fat (nuts), flavor (garlic) and smart fuel (spinach).

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 olives. Either will give the stuffing a briny burst of acidity that heightens all the other flavors.

The hardest part about this recipe is holding back and not putting too much stuffing inside the loin. If you do, you won’t be able to roll the meat up completely. If you’re 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.

Ingredients:


  • 1-2 pound pork tenderloin
  • 1 red pepper, finely chopped
  • 1-2 garlic cloves, finely chopped
  • 6 oz spinach
  • 1/4 cup chopped nuts (any kind that sounds good)
  • Pitted kalamata olives
  • Olive oil or butter for sautéing
  • Optional: 1/4 cup crumbled Feta cheese

Instructions:

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.

Butterfly cut the pork tenderloin (cut vertically down the middle until almost through, but not quite through the pork).

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).

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.

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.

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).

When the pork is cooked to your liking, let it cool slightly and then slice.


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32 Comments on "Mediterranean Stuffed Pork Loin"

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SM
SM
6 years 6 months ago

looks delicious 😀

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[…] Original post by Worker Bee […]

batty
6 years 6 months ago

i was wondering what to cook for dinner tonight. now i know 😀

Sterling
6 years 6 months ago

Well, the peppers were awesome last week. So why not this? I’m going to make this next week with pecans as my nut of choice. Yum!

Todd
6 years 6 months ago

This looks so satisfying. I shall make this next week 🙂

Misti
6 years 6 months ago

My family eats pork loin a lot. In fact, we prefer it over pork chops. To add flavor, we use original shake and bake, but that’s probably not the best option for adding flavor when you want to cook healthy. That said, I’m thankful for this recipe, because now I have another way to prepare pork loin — a healthier way!

Chaohinon
6 years 6 months ago

would it be at all possible to make this without an oven? my apartment doesn’t have one 🙁

Melissa
Melissa
6 years 6 months ago

I have cooked pork loin in a crock pot before.

Lonna
Lonna
6 years 6 months ago

Do you have a nice heavy bottom pan or pot? Anything will work, but a heavy bottom pot will allow you to cook slowly without the fear of burning. So, you would slice the stuffed loin in 1-2 in slices, add broth to the pan, cover to steam and cook the loin through 15 min or so, then uncover to maybe add color to each side. You can add a little olive oil because the pork doesn’t have much fat, but that’s up to you. Hope this helps.

So Natural
6 years 6 months ago

This one definitely looks great. I like pork 🙂

Vanessa V.
Vanessa V.
6 years 6 months ago

Made this one tonight — turned out amazing! 45 minutes was perfect in my German oven; we chose walnuts for the nuts.
I think if you had to, you could probably do it on the stove top, just be careful to cook it all the way. you might have trouble with your stuffing falling out too…Just a thought!

Fitness Contrarian
6 years 6 months ago

My kids love pork chops. Never tried cooking pork loin for the kids but this recipe looks great and will give it a try next week.

simon fellows
simon fellows
6 years 6 months ago

Please do what you can to watch Horizons did cooking make us human ?

Aside from the gob shots it was superb..followed the chronology de la book..beg steal or borrow to watch.

http://www.youtube.com/watch?v=A7JuMTlZVvM&feature=youtube_gdata

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[…] Nutrition: Flavor up some pork, Mediterranean style. […]

Roanne
Roanne
6 years 6 months ago

Here’s an idea to add to this – to seal the moisture in and keep the pork nice and juicy – you could wrap bacon around the outside. Yum!

Nadia
6 years 6 months ago

This was great! The filling was so good:) Mmmm..

SDM
SDM
6 years 6 months ago

Sounds great. However, that loin MUST be browned in a skillet before baking. Secure the pork with twine and make sure you get a deep brown crust on the outside.

Brown = flavor.

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[…] For some reason I always forget how handy a meat mallet is. Mark’s Daily Apple used one to flatten a pork loin and stuff it with olives, feta cheese, nuts, and more. Check out his Mediterranean Stuffed Pork Loin. […]

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[…] Mediterranean Stuffed Pork Loin […]

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[…] Mediterranean Stuffed Pork Loin […]

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[…] a Good Sport. And now he’s a well-nourished one too. The yummy looking thing above is the Mediterranean Stuffed Pork Loin from Mark’s Daily Apple. Another winner meal, check it out. Filed under cooking, […]

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[…] a Good Sport. And now he’s a well-nourished one too. The yummy looking thing above is the Mediterranean Stuffed Pork Loin from Mark’s Daily Apple. Another winner meal, check it out. Filed under nutrition […]

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[…] From Mark’s Daily Apple. […]

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5 years 7 months ago

[…] Recipe of the Day: Mediterranean Stuffed Pork Loin – Mark’s Daily Apple […]

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[…] Recipe of the Day: Mediterranean Stuffed Pork Loin – Mark’s Daily Apple […]

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[…] a Good Sport. And now he’s a well-nourished one too. The yummy looking thing above is the Mediterranean Stuffed Pork Loin from Mark’s Daily Apple. Another winner meal, check it […]

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[…] as much as one can love a pork dish.) 13. Carmelized Italian Pork Chops with Sweet Onion Jam 14. Mediterranean Stuffed Pork Loin 15. Turnip and Pork Hash Posted in Food, Paleo, Recipes | No Comments […]

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[…] This recipe from Mark’s Daily Apple appealed to the Mediterranean in me. I really could just sit around and eat olives all day, everyday. Feta, too. […]

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3 years 7 months ago

[…] Mediterranean Stuffed Pork Loin […]

CaveWoman
CaveWoman
2 years 11 months ago

This is sooooo good! It is very much like a dish that my husband, a chef, makes, but tonight I made dinner. Ta da! A wonderful recipe, but SDM is correct about browning the outside. Also, we had so many wonderful drippings that we will be making a gravy with them for tomorrow night. Double yum! Thanks, Mark, for the inspiration.

Joan
Joan
2 years 8 months ago

Absolutely wonderful! I’m cooking it for the 3rd time and its been great both times. It’s going to be one of my dishes for Christmas lunch.

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