Spinach and Feta Stuffed Pork Roast

   You know what happened this past weekend?  The hubs and I made our last trip back to Tennessee for this round of living in North Carolina!  In about two months we are moving back to TN for a good long time.  Crazy exciting.  We hung out at TRF on Saturday and Sunday but sadly had to leave before the final day of jousting (congrats to Paul on the tournament win!)  Being there was a little strange at first, this is the first year in a while that I haven't worked a single day of the faire.  However, I have figured out what I want to do there next year and I am crossing my fingers that it works out!

   And now on to the food because that is what this blog is about. 

   I love to stuff meat especially with things like spinach because it is like rolling up a side dish into your main meal component.  Spinach and feta is a classic flavor combination:  mild, earthy spinach and soft, salty feta, so good.  This stuffing isn't fussy or complicated with only a few ingredients.  The presentation is pretty and perfect for serving to guests.  Also, it is easily doubled to feed more people.  You will just need to adjust the cook time.

Spinach and Feta Stuffed Pork Roast
1.5 lb pork roast, butterflied*
8 oz frozen, chopped spinach
4 oz feta, crumbled
2 tsp minced garlic
1/2 tsp oregano
1 Tbsp extra virgin olive oil (plus a little more)
sea salt
fresh cracked black pepper

   Thaw spinach and squeeze out water.  Combine spinach, feta, garlic, oregano, oil, salt and pepper.
   Salt and pepper both sides of butterflied pork roast.  Place spinach filling down the center of the pork.  Wrap pork around filling and tie with kitchen twine or secure with toothpicks.
   Heat a little oil in an oven proof skillet over med-high heat.  Sear pork on all sides and transfer pan to a 350 deg F oven.  Roast for 40-45 minutes.  When a meat thermometer is inserted into the pork (not to the filling) it should read 155 deg F (this applies to larger roasts as well.)  Pull out of oven, tent with foil and let rest for 10 minutes. 
   Slice in ~1 inch slices and serve.
   Serves 4-6.

I didn't sear mine, so your whole roast will be prettier.

*Your butcher should be able to butterfly the roast for you.  This is a good basic video on how to butterfly, the same technique is easily applied to larger cuts.  Basically, you just want to open to meat enough to stuff it.