Rosemary and Feta Wrapped Pork Loin

Oh em gee – Rog made me a delicious dinner tonight. And it’s pretty dang easy, so here it is real quick.

Butterfly a pork loin (or thick chop if that’s what you’ve got). Lay feta cheese and rosemary (we used fresh, but dried would work too) in the center. Wrap or roll pork chop up and tie together with cooking twine. Salt and pepper the outside. Sear in a hot skillet with a little bit of olive oil until all sides are browned. Pop in a 400 degree oven (we used an oven safe skillet – so went straight from the stovetop into the oven) and finish cooking. Took about 15 more minutes for ours – but will depend on the thickness of your pork. So, use your best judgment and don’t blame me when you give yourself food poisoning.

And please remove the twine before you eat it.

He accompanied this lovely dish with rosemary roasted red potatoes. Quarter red potatoes, toss in olive oil, salt, pepper and rosemary. Spread on a baking sheet and bake at 400 for about 45 minutes or until crispy. Stir halfway through cooking time.

I have such a good man!

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Also, look at these two best friends forever. Seriously? If you know Callie, I know you’d never believe me if I told you she acted this way, so I have to have photo evidence. Look at her legs! Ha.

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Eat your heart out. Or Callie will.

XOXO,
Jenn

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