Tag Archives: wraps

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pine nuts, parsley, mediterranean

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.

Mediterranean filling

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)
Stuff all these ingredients into a small food processor and give it several pulses.  Don't let it run because although you want it well combined, you still want to maintain a little texture.  We are not making baby food.
If it looks a little dry, you can either drizzle in some more oil from the jar of sun dried tomatoes OR a little olive oil.  Check for salt and pepper.  The mixture should be salty enough from the feta and capers but if you like it saltier, add a little more.
Next, toast up some pita halves OR whole wheat tortillas and shmear about 2 Tablespoons of mixture inside.
Eat.  And enjoy.  Because you will love it.

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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....