Spinach, Herb and Ricotta Stuffed Pork Loin

Prep time 15 minutes Cook time 1 hour 30 minutes

Serves 6 people



  • 1.5kg pork loin, rind on
  • 200g ricotta cheese
  • 50g grated Parmesan cheese
  • 1 cup baby spinach leaves, chopped
  • ½ cup chopped dill
  • Zest of 1 lemon
  • Salt & pepper to season


  1. 1.
    Preheat oven to 240°C.
  2. 2.
    Lay the pork loin rind side down on a board.
  3. 3.
    In a bowl place the ricotta, parmesan, spinach, dill and lemon zest, season with salt and pepper, mix together.
  4. 4.
    Dry the rind with paper towel.
  5. 5.
    Rub the rind surface with olive oil and sea salt.
  6. 6.
    Place the pork on a rack in a roasting dish lined with baking paper. Cook in the oven for 20 minutes until the rind bubbles and crackles.
  7. 7.
    Reduce the oven temperature to 160°C and continue to cook for a further 80 minutes. (allow 30 minutes per kilo)
  8. 8.
    When the roast is ready, remove from the oven and rest for 10 minutes before slicing and serving.

General Information

Enjoy this leftover roast in a tasty crunchy roll with lettuce, cherry tomatoes, and pesto.