I promised you something special this week due to my vanishing act last Friday. Because I love ya, here we go:
You might remember a few weeks past when I posted this photo:
That is a gorgeous crepe that I ate in Port Townsend last month when I went to visit my Wonder Twin:
We don’t know how it happened, but we were separated at birth.
Wonder Twin, her daughters and I each ordered this Mediterranean Crepe for lunch at a seaside cafe’ in Port Townsend (sorry, I don’t remember the name right now). I ate every last bit. In fact, I was completely fascinated by it. I took pictures of it. I opened it up so I could inspect all the ingredients. And then I came home and tried to copy it. And you know what? I did it! I promise I will share the whole dang thing with you as soon as it’s perfected. Soon, very soon.
But one of the by-products of all that testing was another recipe that popped into my little brain: a pork loin stuffed with a Mediterranean inspired filling. Again, I’m still perfecting that recipe. I haven’t nailed down the cooking temperature on the pork loin but I have to admit, it is delicious whether I overcook the pork or not.
How cruel is that, to tell you about delicious recipes and not give them to you. Sorry. I just want it to be perfect for you.
However, I CAN share the filling with you because it’s simple and works as wonderfully inside a whole wheat tortilla or pita bread as it does inside a butterflied pork loin.
Here’s your cast of characters:
- half a bunch of parsley (about 3/4 cup)
- lightly toasted pine nuts (about 1/4 cup)
- sun dried tomato (about 1/4 cup) AND some of the oil it’s packed in (about 2 Tablespoons)
- 3-4 oz of crumbled feta cheese
- capers (about 2 Tablespoons)
- a dash of black pepper
- a drizzle of olive oil (if needed)
I’ve made a batch of this filling and snacked on it for a couple days. My mouth is watering just thinking about it. I wonder if we have any feta at home….