Twelfth Night dinner is an exquisite dish that perfectly fits the solemn nature of this day. Aromatic pork loin roll filled with creamy filling of spinach, peppers and feta delights with its taste and juiciness. They accompany her herbal and garlic sweet potatoeswhich will add exotic elegance to the plate. This sophisticated dish is not only filling, but also pleasing to the eye, creating the perfect ending to the holiday season.
Roast:
- 1.5 kg of pork loin,
- 1/2 red pepper,
- 1/2 yellow pepper,
- 100 g sera feta,
- 100 g baby spinach,
- 2-3 cloves of garlic,
- salt, black pepper, nutmeg,
- oil or butter.
Extras:
- 2 large sweet potatoes,
- 4-5 cloves of garlic,
- olive oil or melted butter,
- fresh thyme,
- sun
How to do it:
Wash the pork, dry it and place it on a board. Using a sharp knife, cut the pork loin lengthwise (but not all the way through) to create a “book”. Lay flat, pound lightly with a meat mallet, then season with salt and black pepper. Wrap with cling film and set aside in a cool place.
Wash the spinach, dry it and chop the garlic finely. Heat the fat in a pan, fry the garlic for a while, then add the spinach and fry for about 10 minutes, stirring with a wooden spoon. Then add finely diced peppers, and after another 5 minutes add finely crumbled feta cheese. Keep over heat, stirring, until the feta becomes creamy. Season with a little pepper and nutmeg. Adding salt may not be necessary due to the salty taste of feta.
Place the filling on the piece of meat, roll it up tightly, place it seam side down and tie the pork loin with kitchen string.
Heat the oil in a large frying pan and fry the pork loin on all sides until golden brown. This way you will also seal the juices inside the meat. Transfer the roll to a baking bag. Peel the sweet potatoes, cut them into cubes and put them in a bowl. Then pour oil with pressed garlic and sprinkle with finely chopped thyme. Mix so that the sweet potatoes are evenly covered with the marinade, then add them to the meat. Close the sleeve with a clip and place the whole thing in a roasting pan. Put the meat in the oven preheated to 200°C and bake for about 20 minutes, then reduce the temperature to 160°C and bake for about 1.5 hours. After this time, cut the sleeve and bake for another 10 minutes uncovered so that the skin of the pork loin gets nicely browned.
Twelfth Night dinner is ready. Remove the roasting pan from the oven and cover the meat with aluminum foil, wait for about 15 minutes, then cut the roulade into slices and serve with baked sweet potatoes.
Source: Terazgotuje.pl