Mediterranean Stuffed Balsamic Pork Loin

Ingredients (Serves 4–6)

For the Pork Loin:

• 2–3 lb (900 g–1.4 kg) boneless pork loin

• Salt and freshly ground black pepper, to taste

• 1 tbsp olive oil

For the Mediterranean Stuffing:

• ½ cup sun-dried tomatoes, chopped

• ½ cup Kalamata olives, pitted and chopped

• ½ cup crumbled feta cheese

• 1 cup fresh spinach, chopped

• 2 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• Salt and pepper, to taste

For the Balsamic Glaze:

• ½ cup balsamic vinegar

• 2 tbsp honey

• 1 tbsp Dijon mustard (optional)

Instructions

1. Prepare the Pork Loin

1. Preheat oven to 375°F (190°C).

2. Butterfly the pork loin: slice lengthwise almost through, then open like a book.

3. Pound lightly with a meat mallet for even thickness.

4. Season the inside with salt and pepper.

2. Make the Mediterranean Stuffing

1. In a bowl, combine sun-dried tomatoes, olives, feta, spinach, garlic, oregano, thyme, salt, and pepper.

2. Spread the stuffing evenly over the butterflied pork loin.

3. Roll and Tie

1. Roll the pork loin tightly to encase the stuffing.

2. Secure with kitchen twine at 1–2 inch intervals.

3. Rub the outside with olive oil, salt, and pepper.

4. Roast the Pork

1. Place the pork loin on a roasting rack in a baking pan.

2. Roast for 50–60 minutes, or until internal temperature reaches 145°F (63°C).

3. Tent with foil and rest for 10 minutes before slicing.

5. Make the Balsamic Glaze

1. In a small saucepan, combine balsamic vinegar and honey.

2. Simmer over medium heat for 5–7 minutes, until slightly thickened.

3. Stir in Dijon mustard if using.

6. Serve

1. Slice the stuffed pork loin into thick medallions.

2. Drizzle with balsamic glaze and garnish with fresh herbs (like parsley or thyme).