Greek Stuffed Pork Loin (Hirino Gemisto) γεμιστό χοιρινό

Greek Stuffed Pork Loin (Hirino Gemisto) γεμιστό χοιρινό

Hirino Gemisto is pork loin stuffed with vegetables, garlic and a few dried herbs and served with Ladolemono a delicious lemon and olive oil sauce.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6   
Cuisine:  "Protien Entrees"
Categories    : Gluten Free, Greek, International, Pork

1 boneless loin of pork (about 3 lbs)

1 small onion, peeled and sliced

1 red bell pepper, roughly chopped

1 carrot, peeled and shredded

2 cups spinach chopped

2 hard-boiled eggs, peeled and coarsely chopped

1 tbsp chopped fresh flat-leaf parsley

1 garlic clove, peeled and diced

1 tsp dried oregano

1/2 teaspoon Salt

1/4 teaspoon ground black pepper

2 tablespoons Ladolemono (recipe below)

Preparation:

Preheat the oven to 450°F.

With a sharp knife, prepare the pork loin. You can ask the butcher to butterfly your pork loin for you while you wait. But if you don’t have a butcher but by your meat from a grocery store like me, don’t despair. It’s not really that difficult to do it yourself.

See“Culminate : quick ideas for better eating” How to butterfly a pork loin for stuffing (See link for instructions with diagrams)

1.     Start with a boneless pork loin; lay it on the cutting board. If it’s tied, release the strings that bind it.

2.     Begin at one end of the roast. About an inch from the cutting board, cut a horizontal incision, about an inch deep.

3.     As you cut from one end of the loin to the other, pull back the meat.

4.     Once you’ve cut the entire length of the loin, return to the top and cut deeper into the loin, while pushing away with your free hand, as if you’re unfurling a paper towel.

5.     Each time you’ll want to cut in no more than an inch.

6.     Repeat until you’ve cut the entire length of the loin.

7.     Eventually the loin will lie flat.

8.     Your pork loin is now ready for stuffing and rolling.

long open cut in the middle of the meat without separating it completely. Lay it open flat.

Combine the Ladolemono(recipe below), bell pepper, spinach, 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, brush the roast with Ladolemono then sprinkle with a little salt and pepper. Roast for 15 minutes at 450°F and then reduce the heat to 350°F for 1 hour, or until internal temperature reaches 155°F. remove roast from the oven and let the roast rest covered in foil for 20 minutes.

remove from oven and let rest

After the pork has rested, carve into slices and serve with more Ladolemono.

carve

serve with Ladolemono (recipe below)

Per Serving: 209 Calories; 20g Fat (83.7% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 582mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat.

Greek Lemon Oil Sauce (Ladolemono)

A versatile Greek olive oil and lemon vinaigrette used on fish, chicken, lamb, dolma, and well just about everything else Greek you can think of.

Makes 3/4 cup

Country: Greece

1/2 cup olive oil

1/4 cup lemon juice

1 clove garlic, minced

1 teaspoon dried mints leaves, crushed

1 teaspoon dried oregano

1 pinch salt

1 pinch pepper

In a small jar with a tight fitting lid, combine the olive oil, lemon juice, garlic, mint, oregano, salt and pepper. Seal, and shake until well blended. Set aside some for serving with the meal. Shake well before using, as the oil will separate. 

Per Serving : 163 Calories; 18g Fat (96.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;0mg Cholesterol; 22mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 3 1/2 Fat.