Ingredients Jump to Instructions ↓

  1. 1 cup fresh basil leaves

  2. 1/2 cup fresh mint leaves

  3. 1/4 cup pine nuts

  4. 1 teaspoon salt

  5. 1 tablespoon minced garlic

  6. 1/2 cup shredded Parmesan

  7. 1/4 cup olive oil

  8. 2 (3 pound) pork loins,

  9. 10 to 12-inches long

  10. Salt and freshly ground black pepper

  11. 1/2 cup crumbled feta cheese

  12. 2 cups fresh spinach

  13. 3 tablespoons grapeseed oil

Instructions Jump to Ingredients ↑

  1. For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend , this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce , not a bright herb pesto.

  2. For the pork: To butterfly the pork , place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.

  3. Preheat the oven to 350 degrees F.

  4. Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.

  5. Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.


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