Thursday, March 10, 2011

RECIPE: Santorini Butterfly Pork

Okay, so I have no idea if they make this in Santorini. But it has kalamatas -- that's Greek, right? And really, I just like to think about Santorini.

This is one of those dishes that looks super-impressive but was deceivingly easy to make. My mom thinks I'm completely kitchen-incompetent and happened to drop in as I was putting this on the table -- I think she's mentioned it six different times since then. "That pork you made looked amazing!" she says, with more than a hint of disbelief. Can't argue with her.

  • 1 1/2 lbs. butterfly pork loin*
  • 1 red pepper, chopped
  • 2 T. minced garlic
  • 2 or 3 c. frozen chopped spinach, thawed (measure to your own taste -- I like a lot of spinach)
  • about 20 kalamata olives, chopped
  • 1/4 c. feta
  • a couple of toothpicks
Tenderize the pork if you feel so inclined, but you don't need to go crazy, or even do it all. It might make the rolling easier. Mix the pepper, garlic, spinach, and olives in a bowl. Scoop some of the mixture onto each strip of pork**, roll it up, and secure it with a few toothpicks. Spread some olive oil on the bottom of a casserole dish, put the pork in there (pork-side down -- try not to let the veggies touch the bottom) and cook at 375 degrees for about 45 minutes. Accept compliments.

* My husband thinks we should have used more.

** If you buy the butterfly cuts, they're already pretty flat and separated for you. If you buy a big hunk of pork roast, you'll just have some extra slicin' to do.

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