Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach

Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach, sliced and sitting on a wooden board

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5 from 4 reviews

This Stuffed Pork Roast is bursting with flavor. A Mediterranean rub adds intensity to the meat. Garlic, spinach, roasted red peppers and feta add another dimension that creates an entree both stunning in presentation and scrumptious to eat.



Spice Rub

  • 1 1/2 tablespoons Fresh Oregano, chopped
  • 1 1/2 tablespoons Fresh Thyme, chopped
  • 1 1/2 tablespoons Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1 1/2 teaspoons Poultry Seasoning
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • Olive Oil for rubbing on the Roast

Stuffed Roast

  • 3 - 3 1/2 pound boneless Pork Loin Roast, butterflied
  • 6-8 cloves Garlic, minced
  • 4 cups Baby Spinach
  • 16 ounce jar Roasted Red Peppers, drained
  • 6-8 ounces Feta Cheese, crumbled


Spice Rub

  • Combine 1 1/2 tablespoons each of fresh oregano, thyme and smoked paprika. Add in 1 teaspoon ground cumin, 1 1/2 teaspoons poultry seasoning, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper.
  • Lay the roast out butterflied and pound between several sheets of parchment paper or plastic wrap with a meat mallet until there is an even thickness.
  • Rub a generous amount of olive oil on all sides of the roast and rub the spices on all sides as well.
  • Place in a large ziplock bag and store in the refrigerator for 24 hours or overnight.

Stuffed Pork Roast

  • Preheat oven to 450° F.
  • Lay the butterflied roast open on a large piece of parchment paper. Rub 6-8 cloves of minced garlic on the  cut side facing up.
  • Layer 4 cups baby spinach, 16 oz jar of roasted red peppers (drained) and 6-8 oz of crumbled feta cheese on top of the butterflied roast.
  • Begin rolling from the end that is parallel to the fold in the roast. Roll tightly as you work with all the filling to keep it in tack. Or you can simply fold it over like your closing a book.
  • Tie the roast with kitchen twine. I have included a YouTube video with instructions on how to accomplish this.
  • Place the roast cut side down on a wire rack in a shallow roasting pan. Cook in a 450°F oven for 10 minutes to get a good browning. Reduce heat to 325°F, cover the roast with tented foil and cook for an additional 45 minutes or until an instant-read thermometer registers 140° in the thickest part of the meat.
  • Remove from the oven and let sit for 10 minutes. Slice and serve warm.


  • How to butterfly a pork loin roast - with the fat side of the roast up, use a long sharp boning or serrated knife and cut horizontally lengthwise into the roast but not through it. You will want to stop about 1/2-1 inch short. Open up the roast like turning the page of a book.
  • Pull the roast out of the refrigerator around 30 minutes before you're ready to stuff it. Then by the time you prepare the roast for cooking, it will have come to room temperature. In this way, you'll take the chill off the meat so that it will be juicier and cook more evenly throughout. 
  • Tying the stuffed roast with kitchen twine. If you've never done this before, it initially looks quite complicated. But honestly, it's very easy and doesn't take much time at all. I have included a YouTube video to help instruct you.
  • Since we're not searing this roast before it goes in the oven, start out with a high temperature of 450°F (uncovered) for 10 minutes to get a good browning on it. Tent the roast with foil and turned down the oven to 325°F. At this point, let it cook for about 45 minutes or an instant-read thermometer showing 140°F in the thickest part of the meat.
  • It used to be everyone was afraid to eat pork that was still pink inside. That's just not the case anymore. Not only is it safe, but it is much more tender and juicy this way. Overcooked pork becomes dry, tough and loses much of its flavor


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