What can I use instead of feta in the filling?

Use more cream cheese in place of some or all of the feta. This will make the filling creamier and less crumbly because cream cheese binds more like a spread, while feta contributes a distinct salty, tangy bite that will be reduced if omitted.

Can I use only heavy cream for the pan sauce instead of chicken broth and cream?

Yes, but using only heavy cream will yield a richer, heavier sauce and may take longer to concentrate. Chicken broth in the recipe provides a savory, thinner base that balances the cream and helps the sauce reduce to a glossy consistency more quickly.

Can I leave out the spinach from the filling?

Yes, the roulade will still work without spinach, but the filling becomes denser and the cheeses will dominate the texture and flavor. If omitting spinach, use a little less filling or spread it thinner so the roll seals and cooks evenly.

Why does my roulade unroll or fall apart when I slice it?

Most often the seam was not secured or the filling was overstuffed, so it unrolls when sliced. Make sure the seam is tucked underneath when rolling, avoid overfilling, and let the meat rest as directed before slicing to help it hold shape.

Why is my pan sauce thin and not glossy?

The sauce usually needs more reduction to thicken and emulsify. Continue simmering the chicken broth and heavy cream over medium heat while scraping up the browned bits so the liquid concentrates and the sauce gains body and sheen.

How can I prevent the pork from becoming dry?

Remove the pork from the oven as soon as it reaches a safe internal temperature and allow it to rest before slicing. Checking doneness with an instant-read thermometer and resting the roll as instructed helps retain juices and prevents overcooking.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

TwentyGrams › Recipes › Pork Loin Roulade with Spinach, Feta, and Walnut Filling

Pork Loin Roulade with Spinach, Feta, and Walnut Filling

4 portions · 4 g net carbs

4g Net carbs 40.3g Fat 45g Protein 559.5 kcal

4g Net carbs · 40.3g Fat · 45g Protein · 559.5 kcal

Pork Loin Roulade with Spinach, Feta, and Walnut Filling

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 25 min · cook 35 min · total 1 hr · difficulty hard

Seared and oven-baked, this pork loin roulade is filled with baby spinach, feta, and walnuts. The filling is mixed with cream cheese, garlic, and lemon zest to create a spreadable blend. The pork loin is butterflied and lightly pounded to an even thickness before rolling. A pan sauce of chicken broth and heavy cream is simmered in the same skillet while scraping up browned bits until it reduces slightly.

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Ingredients

pork loinPork, Loin, boneless, raw

700 g
baby spinachSpinach, Baby

80 g
feta cheeseCheese, Feta

90 g
walnutsWalnuts, Nuts, English, halves, raw

35 g
cream cheeseCream cheese, Regular, plain

50 g
garlicGarlic, Raw

8 g
lemon zestLemon peel, Raw

2 g
oreganoSpices, Oregano, dried

2 g
paprikaSpices, Paprika

2 g
black pepperSpices, Pepper, black

1 g
saltSalt, Table
6 g
olive oil

15 ml
chicken brothSoup, Chicken broth, canned, prepared with equal volume water

80 ml
heavy creamCream, Heavy

60 ml

Equipment

oven-safe skillet
instant-read thermometer
meat mallet
butcher's twine

Method

Heat the oven to 350°F. Finely chop the baby spinach and walnuts.
In a bowl, combine the baby spinach, feta cheese, walnuts, cream cheese, garlic, lemon zest, oregano, paprika, black pepper, and salt. Mix until the filling is evenly blended.
Butterfly the pork loin into a large flat slab and lightly pound it to an even thickness. Spread the filling over the surface, leaving a border around the edges, then roll it into a tight log with the seam tucked underneath.
Warm the olive oil in an oven-safe skillet over medium-high heat. Sear the pork roll for about 3 minutes per side until browned on the outside.
Move the skillet to the oven and bake for 20 to 25 minutes, until the pork reaches a safe internal temperature and the center is cooked through.
Transfer the pork to a board and rest for 10 minutes. Place the skillet on the stove over medium heat, add the chicken broth and heavy cream, and scrape up the browned bits from the pan.
Simmer the sauce for 4 to 6 minutes, stirring often, until it reduces slightly. Slice the pork and serve with the sauce spooned over the top.

Tips

Pro tip

Let the rolled pork rest for 10 minutes before slicing so the filling stays inside.
If the filling seems loose, chill it for a few minutes before spreading it on the meat.
Reduce the sauce gently so it stays silky rather than boiling hard.

Frequently asked questions

What can I use instead of feta in the filling?: Use more cream cheese in place of some or all of the feta. This will make the filling creamier and less crumbly because cream cheese binds more like a spread, while feta contributes a distinct salty, tangy bite that will be reduced if omitted.
Can I use only heavy cream for the pan sauce instead of chicken broth and cream?: Yes, but using only heavy cream will yield a richer, heavier sauce and may take longer to concentrate. Chicken broth in the recipe provides a savory, thinner base that balances the cream and helps the sauce reduce to a glossy consistency more quickly.
Can I leave out the spinach from the filling?: Yes, the roulade will still work without spinach, but the filling becomes denser and the cheeses will dominate the texture and flavor. If omitting spinach, use a little less filling or spread it thinner so the roll seals and cooks evenly.
Why does my roulade unroll or fall apart when I slice it?: Most often the seam was not secured or the filling was overstuffed, so it unrolls when sliced. Make sure the seam is tucked underneath when rolling, avoid overfilling, and let the meat rest as directed before slicing to help it hold shape.
Why is my pan sauce thin and not glossy?: The sauce usually needs more reduction to thicken and emulsify. Continue simmering the chicken broth and heavy cream over medium heat while scraping up the browned bits so the liquid concentrates and the sauce gains body and sheen.
How can I prevent the pork from becoming dry?: Remove the pork from the oven as soon as it reaches a safe internal temperature and allow it to rest before slicing. Checking doneness with an instant-read thermometer and resting the roll as instructed helps retain juices and prevents overcooking.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per portion

Primary macros

Net carbs Fat Protein

4 gNet carbs

45 gProtein

40.3 gFat

1.3 gFiber

559.5Calories

Electrolytes

Na1020 mgSodium

K887 mgPotassium

Mg79 mgMagnesium

Minerals

Calcium: 149 mg
Iron: 1.67 mg
Magnesium: 79 mg
Phosphorus: 492 mg
Potassium: 887 mg
Zinc: 3.80 mg
Copper: 0.226 mg
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): —
Riboflavin (B2): —
Niacin (B3): —
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

283.2 g per portion

14 figures are unavailable. Nothing was estimated in its place.

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Published 11 August 2026 · updated 16 August 2026

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