One of the most common questions I get when demoing our line of feta cheese spreads in stores is “What else can we use it on, other than pita bread, and pita chips?” This is the fourth post in a series that will show you how to cook with our spreads in creative ways. Today it’s all about roasted pork loin (*insert praise hands emoji*). Today’s recipe comes from Pete Toft, one of the brainchildren behind the Brooks High Food Truck that is opening up this summer in the Twin Cities (#EatWhatYouDrink) . It makes 2 – 4 Servings depending of course, on how hungry you are.
1 – Pound Pork Loin
12 – Slices of Prosciutto (Or Your Favorite Cured Meat)
1 – Granny Smith Apple
1 – Container of Philia Foods Zesty Feta Spread
4 – Cloves Minced Garlic
2 teaspoons – Onion Powder
2 teaspoons – Dried Oregano
1 teaspoon – Cayenne Pepper
1 teaspoon – Paprika
1 teaspoon – Dried Lemon Peel
1 teaspoon – Red Pepper Flakes (optional)
1 teaspoon – Light Brown Sugar (optional)
Kosher Salt (or coarse salt from a grinder)
Fresh Ground Black Pepper
What You Do
Preheat your oven to 425 degrees. Remove the core of your apple and proceed to cut it into thin slices. As thin as you can muster. Set aside.
Place the pork loin fat side down on a cutting board. Roll cut your pork loin. If you don’t know how to do this there is a pretty simple video here:
Once cut, spread the Zesty Feta over the entire inside of the pork loin. It’s up to you how much you put on but get a nice even layer.
Now place all 12 strips of prosciutto onto the layer of feta spread, overlapping if necessary, and push into the spread slightly to make the stick.
Take the apple slices from earlier and place them one by one on top of the prosciutto. There is no right or wrong way to do this but remember, you have to roll this so plan accordingly. I make two rows with the peel side of the apple facing to the right, mostly because I am right handed. Unlike the prosciutto, do not overlap or over-crowd.
Turn your pork loin so the short end is facing you. Begin rolling your pork loin away from you making sure to hold your apple slices with a finger or two. Once the pork loin is completely rolled, place it seam side down on your cutting board. This should mean that the fat side is facing up. Using kitchen string, butcher’s twine, or anything that can be baked, tie at 1- to 1 1/2-inch intervals.
Once tied, season. Season the whole thing. Use all the spices. Think like a rib rub. I tend to use more seasoning than most, so feel free to add to the amounts listed in the ingredients list. You are basically making a Cajun seasoning so do as such with any added amounts that you wish. If you’re in the mood for an extra kick, add red pepper flakes. An extra sweet, add a touch of brown sugar.
Stick a meat thermometer into the middle of the meat (not the stuffing) and transfer to a roasting rack, fat side up. Make sure your roasting rack is in your roasting pan and toss in the oven.
Cook for 8 – 10 min at 425 degrees then without opening the oven, drop the temperature to 325 and cook until your thermometer reads 145 or slightly under.
Transfer to a clean cutting board and cover loosely with tin foil and a kitchen towel for 5 min to let rest.
You guys know what to do from here (just in case you somehow don’t… slice it and eat it). Until next time.