For a change on the classic oven-roasted pork loin, try Randy Feltis’ take stuffed with coconut, pineapple, and kale!
Coconut, pineapple and kale stuffed pork loin
Ingredients:
1 golden pineapple diced
1 coconut chopped (can use dried if desired)
1 small bunch kale chopped
1 center cut pork loin
2 tbsp olive oil
1 small red onion sliced
2 cloves garlic chopped
salt and pepper
Method:
1) With a large carving knife slice into the pork about an inch thick. Continue in a pinwheel fashion until you reach the center.
2) Cover your blanket of pork with plastic wrap and tenderizer with a mallet or wine bottle.
3) In a large saute pan, heat olive oil and toast the garlic, onion, and coconut.
4) Add the pineapple and kale. Allow kale to wilt, then season with salt and pepper.
5) Evenly spread the pineapple mixture over the pork, leaving a two inches border. Then roll the pork and tie.
6) Roast at 450F for 20 minutes, then turn down to 225F for 35 minutes.
7) When finished, allow to let rest and then carve!
Courtesy Randy Feltis, @oscarsbarrie