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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Loin
Preheat your oven to 375°F (190°C). Place the pork loin on a cutting board and use a sharp knife to butterfly it by slicing it lengthwise, but not all the way through. Open it up like a book.
- 2
Season the Pork
In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Rub this mixture all over the pork loin, ensuring it gets into the butterflied cuts.
- 3
Add the Filling
Spread the cooked spinach, sun-dried tomatoes, and toasted pine nuts evenly over the pork loin.
- 4
Roll and Secure
Carefully roll the pork loin back up tightly, starting from one edge. Use kitchen twine to tie it securely at intervals to maintain the shape.
- 5
Roast the Roulade
Place the pork roulade in a roasting pan. Roast in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 145°F (63°C).
- 6
Rest and Serve
Remove the pork roulade from the oven and let it rest for 10-15 minutes before slicing. Serve warm.