Greek Stuffed Pork Loin

Instructions

1. Mix together in a bowl the olive oil, feta cheese, white wine, garlic, Cavender’s greek seasoning (about 1 tsp),and chopped kalamata olives with oregano, parsley and a little salt and pepper.
2. The consistency should be a little thick and all the feta should be crushed up.
3. Cut the pork into 8” sections.
4. Take a sharp knife and cut about 1/2” wide to roll each section out. Level out with a meat mallet.
5. Spread the stuffing mixture along the inside of the pork and roll back up.
6. Use kitchen twine to hold together.
7. Rub down the outside of the pork with olive oil and a little Cavender’s greek seasoning.
8. Turn smoker on medium heat (300 degrees) and place the pork in the middle for about 1.5 hours.
9. Internal temperature should be about 160 degrees.
10. Serve with orzo pasta, broccoli, salad and enjoy. We will usually add a little black olives, olive oil, and Cavender’s seasoning to the orzo as well.