Pork loin roulade with spinach and feta in a Roman pot

Recipe for pork loin roulade with spinach

Sauté finely chopped onion in butter; when it turns translucent, add spinach and feta. Keep stirring so the water evaporates and the mixture thickens (to a moldable consistency). Add black pepper and press in the garlic. Mix everything thoroughly. Leave to cool. Cut the pork loin crosswise, then pound it with a mallet into a rectangle large enough to be rolled 2–3 times. Sprinkle the loin with salt and the remaining spices. Then spread the spinach-and-cheese filling over the meat and roll it up tightly. Grease the Roman pot with oil and dust with breadcrumbs. Place the rolled meat inside. Put everything into a preheated oven and bake at 160 ℃ for about 1 hour. The safest method is to insert a thermometer into the center of the loin; when it reads 64℃ in the middle of the meat, remove it from the oven. This way you avoid overbaking, which could make the loin too dry. Note! Before baking, you can additionally wrap the meat with smoked bacon or slices of lard, which will ensure the whole dish stays juicy.