Slow-Cooked Mediterranean Stuffed Pork Loin

• 1 package (12 Oz. Size) Fresh Spinach Leaves, Chopped Coarsely
• 1 whole Egg, Beaten
• 1 whole Small Onion, Diced
• 1 teaspoon Greek Oregano
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1- 1/2 cup Feta Cheese Crumbles
• 2 Tablespoons Greek Imported Olive Oil
• 2 cups Vegetable Stock Low Sodium
• 1 whole (3-4 Pound Size) Pork Loin (Boneless)
• 1 piece (10 Inch Size) Cooking String (To Tie Stuffed Pork Loin)

1. In a mixing bowl add chopped spinach leaves, egg, onion, Greek oregano, salt and pepper, and feta cheese crumbles.
2. Mix well to incorporate.
3. On a clean work surface/cutting board cut the boneless pork loin lengthwise, cutting 3/4 of the way through the middle and starting about 2 from ends.
4. Using your clean hands stuff spinach mixture into the pocket in the pork loin.
5. Tie cooking string around it, wrapping it around from end to end.
6. Coat exterior of the loin with the oil.
7. In a slow cooker set on medium add vegetable stock.
8. Carefully place stuffed pork loin in the slow cooker.
9. Place lid on and let it cook for 4 hours on medium.
10. Serve with rice, potatoes and/or any type of Greek salad.
11. Enjoy!

fresh spinach leaves, egg, onion, oregano, salt, black pepper, feta cheese crumbles, olive oil, vegetable stock, string

Taken from tastykitchen.com/recipes/main-courses/slow-cooked-mediterranean-stuffed-pork-loin/ (may not work)