- 1 boneless loin of pork (about 5 lbs)
- 1 small red onion, peeled and sliced
- 1 red bell pepper, roughly chopped
- 1 carrot, peeled and sliced
- 2 hard-boiled eggs, peeled and quartered
- 1 tbsp chopped fresh flat-leaf parsley
- 1 garlic clove, peeled and diced
- 1 tsp dried oregano
- Freshly ground black pepper
Pork loin is often simply stuffed with vegetables, garlic and a few dries herbs.
This Greek recipe is very popular on Islands once ruled by the Venetians, such as the Ionian and the Cycladic Islands, where an Italian influence still exists.
Preheat the oven to 450F. With a sharp knife, prepare the pork loin by making a long open cut in the middle of the meat without separating it completely. Lay it open flat. Combine the bell pepper, onion, carrot, eggs, garlic, parsley, and oregano in a bowl. Season the meat with salt and pepper, then spread the stuffing in the center. Roll the meat into a long shape and tie the loin firmly at regular intervals with kitchen string.
Place in a roasting pan, sprinkle the skin with a little salt and roast for 15 minutes and then at 350F for 1- 1 1/2 hours, taking the meat out when the juices run clear when pierced with a skewer.
After the pork has rested, carve into slices and serve with a salad dressed with a little olive oil, vinegar and seasonings.
Serves 6 to 8