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fresh spinach leaves egg onion oregano salt black pepper feta cheese crumbles olive oil vegetable stock string
Viewed: 12 - Published at: 2 years agoIngredients
- 1 package (12 Oz. Size) Fresh Spinach Leaves, Chopped Coarsely
- 1 whole Egg, Beaten
- 1 whole Small Onion, Diced
- 1 teaspoon Greek Oregano
- 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 1- 1/2 cup Feta Cheese Crumbles
- 2 Tablespoons Greek Imported Olive Oil
- 2 cups Vegetable Stock Low Sodium
- 1 whole (3-4 Pound Size) Pork Loin (Boneless)
- 1 piece (10 Inch Size) Cooking String (To Tie Stuffed Pork Loin)
Method
- In a mixing bowl add chopped spinach leaves, egg, onion, Greek oregano, salt and pepper, and feta cheese crumbles.
- Mix well to incorporate.
- On a clean work surface/cutting board cut the boneless pork loin lengthwise, cutting 3/4 of the way through the middle and starting about 2 from ends.
- Using your clean hands stuff spinach mixture into the pocket in the pork loin.
- Tie cooking string around it, wrapping it around from end to end.
- Coat exterior of the loin with the oil.
- In a slow cooker set on medium add vegetable stock.
- Carefully place stuffed pork loin in the slow cooker.
- Place lid on and let it cook for 4 hours on medium.
- Serve with rice, potatoes and/or any type of Greek salad.
- Enjoy!
