Pork Roast Stuffed with Roasted Red Peppers, Feta, and SpinachPork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach
(This recipe is part of  “The Healthier Side of Life”)

On the Healthier Side of Life

After all the sugar over the past several weeks, my body is desperately craving “the healthier side of life.” Don’t get me wrong, I do love all the holiday menus, the overabundance of goodies, delicious cocktails that bring Christmas cheer and the unending parties throughout the past month.Treasured memories were created with a fresh appreciation for old and new relationships in my life. I would NOT change a thing in how I indulged with friends and family over the holidays. For me, it was time well spent!

Getting this Body Back in Shape

Now it is January and for most everyone in America, this month brings with it a new sense of determination to get back on track. But for me, the New Year is not the only reason I feel the need to get my body in shape. What’s really screaming in my face is a trip we ended up winning because of our business. In just a little over 21 days, we will be on the sunny beaches of Panama and Costa Rica. When I think of putting on my swimsuit, I begin to shudder and quake. That’s why I’m incorporating into my diet some healthy recipes again. This Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach is the perfect meal to begin a fresh pursuit.

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

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

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

Grit and Persistence for the Next 21 Days

Although I’ve known for months this “beach” trip was coming up, I’ve not been able to accomplish long-term results. My intentions and resolve to lose weight have been good (really, they were). But over and over I gave into the pressures of amazing food and tight schedules that kept me from the gym. So I’m currently finding myself in a little conundrum that will demand utmost grit and persistence over the next 21 days.

Maintaining a Healthy Lifestyle

This month I will be posting “The Healthier Side of Life Experience.” Believe it or not, my preference in how I cook and live life is found in this category. Being consistently active during the week and eating healthy meals makes me feel so much better. When I maintain this lifestyle it gives me a greater amount of energy and stamina to enjoy the things that I really love.

A Beach Vacation is Motivation

But back to the “beach” vacation – I began six days ago in my quest to eat better after the holidays while busting my butt working out at the gym. I am proud to say that I have already lost 4 pounds. Probably some water weight, but I’ll take it anyway. We’ll see, I may be okay by the time I leave on that jet-plane. The proof will be in the pudding (or not). So I will keep you posted on the results.

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

Some of My Favorite Healthy Recipes

I will be sharing recipes that are my very favorite in this “healthier” series. I’m starting with a Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach. The upcoming recipes may not all be super low in calories but the ingredients found in each are healthy and wholesome. I’m no nutritionist or fitness coach, but I’ve learned a few things over the years in my quest to be healthy.

Sonoma Cookbook – My Go-To Recipe Book

One tip I can offer is this: find recipes that are loaded with flavors and are rich in superfoods. If so, you will be more tempted to eat them. I came across a cookbook with just that about 10 years ago and it is my all time FAVORITE cookbook – Sonoma Cookbook. I am actually on my third copy (which is the revised version) because I have worn all of them out. It is a treasure trove of fresh, delicious foods and provides a springboard for your own ideas. I would describe the recipes as a mixture of Mediterranean and Californian cuisine. If you have a love for fresh herbs, diverse spices and don’t mind a good amount of chopping this is a great place to start. The Sonoma Cookbook completely changed the way I view food.

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

Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach – Loaded with Flavors

The Pork Roast Stuffed with Red Peppers, Feta and Spinach have layers of flavors that will make your taste buds do a little jig. I begin with a Mediterranean rub that infuses the roast for 24 hours before I ever put it in the oven. Garlic, spinach, roasted red peppers and feta add another dimension that creates an entree both stunning in presentation and scrumptious to eat. I am including a YouTube link here that shows how to tie a roast. It is an important step in order to hold all the good stuff in.

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

Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach

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.

  • Prep Time: 40 minutes (not including marinating)
  • Cook Time: 55 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings

Ingredients

The Mediterranean 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 Pork Roast, butterflied by butcher
  • 6-8 cloves Garlic, minced
  • 4 cups Baby Spinach
  • 16 jar Roasted Red Peppers, drained
  • 6-8 ounces Feta Cheese, crumbled

Instructions

The Mediterranean Rub

  • Combine all the ingredients except the Olive Oil.
  • Lay the roast out butterflied and pound with a meat mallet until 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 the minced garlic on the side that is facing up.
  • Layer the baby spinach, roasted red peppers and feta cheese on top of the butterflied roast. Begin rolling 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.
  • Tie the roast with kitchen twine. I have included a YouTube link 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.

Nutrition

  • Calories: 514
  • Sugar: 3 g
  • Sodium: 1134 mg
  • Fat: 28 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 44 g
  • Cholesterol: 131 mg