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Reverse Sear Pork Roast with Greek Seasoning Rub
Reverse seared pork roast seasoned with Greek spices and stuffed with seasoned feta cheese grilled on a bed of fresh rosemary sprigs
Servings (slide to adjust): servings
Calories per serving: 373kcal
Equipment
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Ingredients
- 3 pounds Pork loin
Filling
- ¼ cup Feta cheese
- 1 teaspoon Oregano
- ½ teaspoon Mint
- ½ teaspoon Black pepper
- 1 teaspoon Lemon juice
Rub
- 2 tablespoon Oregano
- 1 tablespoons Mint
- 1 teaspoon Lemon peel
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 1 teaspoon Salt
Grill
- 1 teaspoon *Olive oil
- 10 Rosemary sprigs
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mise en place.
- 3 pounds Pork loinRemove excess fat from the roast and cut it on the side, not all the way through. Lay the roast out like a butterfly.
- 1/4 cup Feta cheese, 1 teaspoon Oregano, 1/2 teaspoon Mint, 1/2 teaspoon Black pepper, 1 teaspoon Lemon juiceMix the ingredients for the filling.
- Put the filling on the roast.
- Fold the roast over the filling.
- Secure the roast with butcher's twine
- 2 tablespoon Oregano, 1 tablespoons Mint, 1 teaspoon Lemon peel, 1 teaspoon Garlic powder, 1 teaspoon Black pepper, 1 teaspoon SaltMix the ingredients for the rub.
- Then, put the rub on a paper plate and roll the roast on it to coat it.
- Put the roast on the rack of a parchment paper-lined sheet pan.
- Put the thermometer in the roast and set the thermometer to 137 °F (58 °C) degrees.
- Set the oven to 225 °F (107 °C) and add the roast. Roast for 2 hours or until it reaches 135 °F (57 °C).
- At the last 10 to 15 minutes, soak the rosemary sprigs in water.
- Take the roast out of the oven and set it aside. Heat the cast iron to at least 500 degrees. Remove the butcher's twine from the roast.
- 1 teaspoon Olive oil, 10 Rosemary sprigsSpray the grill with olive oil. Put the wet rosemary on the grill. Let it sit for a few seconds or until it starts to steam.
- Put the roast on the steaming rosemary, bottom side down. Leave it on the grill for 1 minute, then flip it and let it cook on the other side for another minute.
- Remove the roast from the grill.
- Put the rosemary on a serving platter. Slice the roast and put it on top of the rosemary.
- Enjoy!
Nutrition
Serving: 246gCalories: 373kcalCarbohydrates: 5gProtein: 45gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 119mgSodium: 1311mgPotassium: 779mgFiber: 2gSugar: 1g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.