Saucy Rossy BBQ
Pork

Spinach, Feta & Sun-Dried Tomato Stuffed Pork Loin

A budget-friendly pork loin butterflied, stuffed with spinach, sun-dried tomatoes, and feta, then rolled tight and slow-roasted on the Traeger Woodridge Pro.

Time~2 hrs CategoryPork Watch4:56
Spinach, Feta & Sun-Dried Tomato Stuffed Pork Loin — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Butterfly the pork loin open into an even, flat sheet.
  2. 2Layer on the fresh spinach, sun-dried tomatoes, and salty feta, then roll the loin up tight and season the outside.
  3. 3Set the Traeger Woodridge Pro to 275°F and roast the pork, letting it slowly soak in that rich wood-fired flavour.
  4. 4Pull the roast off when the internal temperature hits 152°F.
  5. 5Rest before slicing into pinwheels of juicy pork, creamy feta, sweet sun-dried tomato, and fresh spinach.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Tomato
Tomatoes bring bright acidity plus vitamin C and lycopene, an antioxidant that becomes more available when cooked. They lighten and balance rich, fatty barbecue.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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