2 or 3 lb. pork loin
2 tbsp. olive oil
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. garlic powder
2 oz. crumbled feta cheese
2 oz. finely chopped walnuts
1/4 cup finely diced onion
1/4 cup chopped raisins
1 finely chopped peeled apple (hold in lemon water)
salt and pepper, to taste

Filet the loin roast to 1/2 to 1/4-inch (similar to butterfly but once more around).

Mix basil, oregano and garlic powder into olive oil. Pour into Ziploc style bag containing the filleted loin. Marinate in refrigerator for 2 hours.

In a small bowl add chopped apple to lemon juice and water to cover.

In a separate bowl add feta cheese, chopped onion, chopped raisins and chopped walnuts; now drain and pat dry the finely chopped apple, add to the bowl and mix well.

Open the marinated roast on a cutting board. Spread the mixture over the surface, sprinkle with salt and pepper and roll up (jelly roll style) from the narrow edge. Secure with wooden skewers. Place on a baking pan with a wire rack.

Bake at 350°F for 2 hours or until internal temperature is 175°F on meat thermometer. When done, let the meat rest 10 minutes before slicing.

Serves 4 to 6.

Submitted by: Carolyn Maas