Spinach & Goat Cheese-Stuffed Pork Roast with Tzatziki & Warm Farro Salad
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Spinach & Goat Cheese-Stuffed Pork Roast

with Tzatziki & Warm Farro Salad

50 MIN
$14.99/serving 2 Servings
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT Cutting a 4-inch-long slit through the center of the pork creates a sturdy “pocket” for the savory filling.

WHY WE LOVE THIS RECIPE It’s brimming with bright, bold Mediterranean flavors thanks to herby za’atar, fresh oregano, and creamy tzatziki (or cucumber yogurt).

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Spinach & Goat Cheese-Stuffed Pork Roast with Tzatziki & Warm Farro Salad
Title
  • 1 Pork Roast
  • ½ cup Semi-Pearled Farro
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 bunch Kale
  • 4 oz Sweet Peppers
  • 4 oz Grape Tomatoes
  • 1 bunch Oregano
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Spreadable Goat Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
Prepare & make the filling:
1 Prepare & make the filling:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Pick the oregano leaves off the stems; roughly chop the leaves. In a large pan (nonstick, if you have), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the spinach. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a medium bowl. Using a spoon, press down on the cooked spinach and garlic to release as much liquid as possible. Discard the liquid and wipe out the bowl. Transfer to a cutting board; roughly chop, then transfer to the bowl. Add the goat cheese, breadcrumbs, half the chopped oregano, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Wipe out the pan.

Stuff & roast the pork:
2 Stuff & roast the pork:

Line a sheet pan with foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to the sheet pan, fat side up. To create a “pocket,” cut a 4-inch-long slit lengthwise through the center of the fat side, keeping the bottom and ends intact. Stuff with the filling. Roast 22 to 24 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant read thermometer should register 145°F.

Cook the farro:
3 Cook the farro:

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Cut off the stems of the peppers; remove the cores, then medium dice. Halve the tomatoes; place in a bowl. Add half the za’atar and a drizzle of olive oil. Season with salt and pepper; stir to coat. 

Cook the vegetables:
5 Cook the vegetables:

While the pork rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced kale and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as it may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

Finish & serve your dish:
6 Finish & serve your dish:

Slice the rested pork crosswise. To the pot of cooked farro, add the cooked vegetablesvinegarseasoned tomatoesremaining chopped oregano, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Serve the sliced pork with the finished farro. Garnish with the almondstzatziki, and as much of the remaining za’atar as you’d like (you may have extra). Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare & make the filling:
1 Prepare & make the filling:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Pick the oregano leaves off the stems; roughly chop the leaves. In a large pan (nonstick, if you have), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the spinach. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a medium bowl. Using a spoon, press down on the cooked spinach and garlic to release as much liquid as possible. Discard the liquid and wipe out the bowl. Transfer to a cutting board; roughly chop, then transfer to the bowl. Add the goat cheese, breadcrumbs, half the chopped oregano, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Wipe out the pan.

2 Stuff & roast the pork:

Line a sheet pan with foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to the sheet pan, fat side up. To create a “pocket,” cut a 4-inch-long slit lengthwise through the center of the fat side, keeping the bottom and ends intact. Stuff with the filling. Roast 22 to 24 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant read thermometer should register 145°F.

Stuff & roast the pork:
Cook the farro:
3 Cook the farro:

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

4 Prepare the remaining ingredients:

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Cut off the stems of the peppers; remove the cores, then medium dice. Halve the tomatoes; place in a bowl. Add half the za’atar and a drizzle of olive oil. Season with salt and pepper; stir to coat. 

Prepare the remaining ingredients:
Cook the vegetables:
5 Cook the vegetables:

While the pork rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced kale and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as it may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

6 Finish & serve your dish:

Slice the rested pork crosswise. To the pot of cooked farro, add the cooked vegetablesvinegarseasoned tomatoesremaining chopped oregano, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Serve the sliced pork with the finished farro. Garnish with the almondstzatziki, and as much of the remaining za’atar as you’d like (you may have extra). Enjoy!

Finish & serve your dish:
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