Pork Loin Roulade with Spinach, Feta, and Walnut Filling

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 portions  ·  prep 25 min  ·  cook 35 min  ·  total 1 hr  ·  difficulty hard

Seared and oven-baked, this pork loin roulade is filled with baby spinach, feta, and walnuts. The filling is mixed with cream cheese, garlic, and lemon zest to create a spreadable blend. The pork loin is butterflied and lightly pounded to an even thickness before rolling. A pan sauce of chicken broth and heavy cream is simmered in the same skillet while scraping up browned bits until it reduces slightly.

Per portion

283.2 g per portion

Ingredients

• 700 g pork loinPork, Loin, boneless, raw
• 80 g baby spinachSpinach, Baby
• 90 g feta cheeseCheese, Feta
• 35 g walnutsWalnuts, Nuts, English, halves, raw
• 50 g cream cheeseCream cheese, Regular, plain
• 8 g garlicGarlic, Raw
• 2 g lemon zestLemon peel, Raw
• 2 g oreganoSpices, Oregano, dried
• 2 g paprikaSpices, Paprika
• 1 g black pepperSpices, Pepper, black
• 6 g saltSalt, Table
• 15 ml olive oil
• 80 ml chicken brothSoup, Chicken broth, canned, prepared with equal volume water
• 60 ml heavy creamCream, Heavy

Equipment

• oven-safe skillet
• instant-read thermometer
• meat mallet
• butcher's twine

Method

1. Heat the oven to 350°F. Finely chop the baby spinach and walnuts.
2. In a bowl, combine the baby spinach, feta cheese, walnuts, cream cheese, garlic, lemon zest, oregano, paprika, black pepper, and salt. Mix until the filling is evenly blended.
3. Butterfly the pork loin into a large flat slab and lightly pound it to an even thickness. Spread the filling over the surface, leaving a border around the edges, then roll it into a tight log with the seam tucked underneath.
4. Warm the olive oil in an oven-safe skillet over medium-high heat. Sear the pork roll for about 3 minutes per side until browned on the outside.
5. Move the skillet to the oven and bake for 20 to 25 minutes, until the pork reaches a safe internal temperature and the center is cooked through.
6. Transfer the pork to a board and rest for 10 minutes. Place the skillet on the stove over medium heat, add the chicken broth and heavy cream, and scrape up the browned bits from the pan.
7. Simmer the sauce for 4 to 6 minutes, stirring often, until it reduces slightly. Slice the pork and serve with the sauce spooned over the top.

Tips

• Let the rolled pork rest for 10 minutes before slicing so the filling stays inside.
• If the filling seems loose, chill it for a few minutes before spreading it on the meat.
• Reduce the sauce gently so it stays silky rather than boiling hard.

Frequently asked questions

What can I use instead of feta in the filling?

Use more cream cheese in place of some or all of the feta. This will make the filling creamier and less crumbly because cream cheese binds more like a spread, while feta contributes a distinct salty, tangy bite that will be reduced if omitted.

Can I use only heavy cream for the pan sauce instead of chicken broth and cream?

Yes, but using only heavy cream will yield a richer, heavier sauce and may take longer to concentrate. Chicken broth in the recipe provides a savory, thinner base that balances the cream and helps the sauce reduce to a glossy consistency more quickly.

Can I leave out the spinach from the filling?

Yes, the roulade will still work without spinach, but the filling becomes denser and the cheeses will dominate the texture and flavor. If omitting spinach, use a little less filling or spread it thinner so the roll seals and cooks evenly.

Why does my roulade unroll or fall apart when I slice it?

Most often the seam was not secured or the filling was overstuffed, so it unrolls when sliced. Make sure the seam is tucked underneath when rolling, avoid overfilling, and let the meat rest as directed before slicing to help it hold shape.

Why is my pan sauce thin and not glossy?

The sauce usually needs more reduction to thicken and emulsify. Continue simmering the chicken broth and heavy cream over medium heat while scraping up the browned bits so the liquid concentrates and the sauce gains body and sheen.

How can I prevent the pork from becoming dry?

Remove the pork from the oven as soon as it reaches a safe internal temperature and allow it to rest before slicing. Checking doneness with an instant-read thermometer and resting the roll as instructed helps retain juices and prevents overcooking.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.