Mediterranean Roasted Pork Loin
Flavorful pork loin with zesty stuffing.
- 1/4 cup dried currants
- 1/4 cup white wine, warmed
- 1 Vidalia onion, diced
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons grated lemon zest
- 1/4 cup chopped fresh flat-leave parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh mint leaves
- 1/2 teaspoon fine grain sea salt, plus more for pork
- 1/4 teaspoon freshly ground black pepper, plus more for pork
- 1 (3-pound) boneless pork loin, butterflied
- Olive oil cooking spray
Total time: 70 minutes / served 8
Preheat the over to 350°F. In a small bowl, soak the currants in warm white wine.
In a saute pan over medium heat, saute the onion with 1 teaspoon olive oil until it starts to brown, about 7 minutes. Remove from heat.
Stir in the garlic, lemon zest, parsley, rosemary, and mint. Then stir in the currant-wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spread the stuffing mixture evenly over the inside of the pork. Roll the pork back up and tie the kitchen twine. Rub the outside with 1 tablespoon olive oil. Season the outside with a sprinkle of salt and pepper.
Place a large saute pan over high heat and spray with olive oil. Sear the pork until all sides are browned, about 5 minutes.
Place the meat on a rimmed baking sheet or 9x13-inch baking dish and roast in the oven for 30 minutes or until to meat reaches an internal temperature of 150°F. Tent the meat with foil and let rest for 20 minutes.
Slice the meat as you remove the twine. Serve the pork arranged on a platter or individually plated, a few slices per plate.
You can ask the butcher to butterfly the pork for you.
The filling can be made one day in advance; store covered in the refrigerator.
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