Paleo / Primal / Bacon / CleanEats Lifestyle
Tonight for my daily tugboat dinner was bacon, spinach, feta stuffed pork loin. I butterflied a 4lb pork loin and stuffed it with cooked, chopped bacon, sautéed spinach and feta cheese. Butterflying a pork loin can be tricky, the first time I did it I totally screwed it up. I have found slicing it on one side to your desired thickness and then butterflying the rest to that thickness is the easiest way. Here is a decent video on how to butterfly and stuff a loin. After you butterfly the loin spread the mixture of bacon, spinach and feta on the pork.
After you spread the stuffing mix, roll from one side and truss the pork with butcher twine. This is probably the only skill I have learned from tug boating. I have become quite handy with a line.
I roasted in my oven @400 degrees for about 1 hr and 15 mins. Don’t mind the potatoes those were for my non-Paleo shipmates. I know cheese isn’t paleo or whole30 but a little does not bother me. The feta adds a nice salt to the pork.