====== Pork Loin with Olive, Spinach, and Rice Stuffing ======
== Brine ==
  * 8 cups water
  * 3/4 cup sugar
  * 3/4 cup kosher salt
  * 2 Tbsp grated lemon rind
  * 2 Tbsp chopped fresh oregano
  * 2 garlic cloves, crushed
  * 1 (3-5lb) boneless pork loin roast, trimmed
== Stuffing ==
  * 3/4 cup uncooked jasmine rice
  * 1 (6-oz) pckg fresh baby spinach
  * 1/2 tsp salt
  * 1/2 cup pitted kalamata olives, finely chopped
  * 1 tsp crushed red pepper
  * 1 tsp grated lemon rind
  * 2 tsp fresh lemon juice
== Seasoning ==
  * 1 Tbsp fresh ground black pepper
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=== Brine Pork ===
  - Combine sugar and salt with hot water to dissolve. Add to remaining cold water in nonreactive bowl or pan. Add pork. Cover and refrigerate 1 1/2 - 3 hr. Remove pork from brine, discard brine, rinse meat well.
=== Preparation ===
  - Trim off excessive fat.
  - Place pork on work surface with fat side up. Cut horizontally across 1/3 up above bottom to within 1/2" of far side. Open meat and cut thick side in half to within 1/2" of far side. Unroll meat and lay flat. Place plastic wrap over pork, pound to an even thickness using a meat mallet or heavy object. Refrigerate until ready to use.
  - In large saucepan (3 qut.) with space to add rice, cook rice according to package directions, omitting salt and fat. Add spinach and 1/2 tsp salt to hot rice, stirring until the spinach wilts. Stir in olives, red pepper, lemon rind, and juice.
  - Spread rice mixture over pork leaving a 1/2" border around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure both ends with twine, secure center section at 2" intervals with twine. Rub black pepper over pork. Place in oven to cook or refrigerate up to 2 days for later cooking.
=== Cooking ===
  - Preheat oven to 325 deg.
  - Place pork in a baking pan. Bake at 325 deg until a thermometer registers **131**deg (**1hr 20-30min**). Let pork stand covered 20 min before slicing. (2023 46>135deg 1hr:20min; 2025 50>133deg 1hr:33min)

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  Serves: 12      Total cook time: Rice cooking + 1hr30min meat + 20 min rest
  Source: Cooking Light Dec 2003
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{{tag>food meat}}