c i r k a

Pork Loin with Olive, Spinach, and Rice Stuffing

  • 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
  • 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
  • 1 Tbsp fresh ground black pepper

Brine Pork

  1. 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.


  1. Trim off excessive fat.
  2. 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.
  3. 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.
  4. 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.


  1. Preheat oven to 325 deg.
  2. Place pork in a baking pan. Bake at 325 deg until a thermometer registers 135 deg (1hr 20-30min). Let pork stand covered 20 min before slicing.

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

recipe/porkloinwitholivespinachandricestuffing.txt · Last modified: 2014/12/21 15:30 by rob