Stuffed with spinach and feta and given a hint of heat from red chiles, this makes an irresistible main course. Wrapping a lean cut of meat such as pork loin in bacon helps keep it moist when grilling.
- 2 lb. boneless pork loin
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup olive oil
- 1 tsp. crushed red chile flakes
- 6 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 8 cups baby spinach
- 3 oz. feta cheese, crumbled
- 12 oz. sliced bacon
Slice pork loin lengthwise ¾ of the way through the middle. Lay open and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Add chile flakes, garlic, and shallots; cook until golden, 3–4 minutes. Add spinach; cook, stirring occasionally, until wilted, 2–3 minutes. Let cool, squeeze excess water from spinach, and finely chop; transfer to a bowl. Stir in feta, salt, and pepper. Spread mixture over pork; fold closed and wrap bacon around pork. Using butchers' string, tie pork securely at 1″ intervals.
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see Grilling 101). Cook pork, turning as needed, until bacon is crisp and pork is cooked through, 45 minutes to 1 hour. If outside starts to burn before the pork is fully cooked, move pork to cooler section of the grill until done. Rest pork 15 minutes before slicing.