Pork and Feta Gibanica

A great main course recipe featuring our Anna Mae's Smoky Sweet Oven & Grill Sauce.

Ingredients

  • 1 Onion, diced
  • 1/4 cup Beef or chicken stock
  • 1/2 cup Robert Rothschild Farm Anna Mae's Smoky Sweet Oven & Grill Sauce
  • As needed Phyllo dough
  • As needed Feta cheese, crumbled
  • 1/2 lb. Porl roast
  • Salt and pepper to taste
  • 2 cloves Garlic, minced
  • 1 stick Butter, melted
  • Directions
    1. Season roast pork with salt and pepper. Cut slits in roast and fill with minced garlic. Sear roast in 450 degree oven for approximately 15 minutes. Reduce heat to 350 and continue to cook until the internal temperature is between 160-170 degrees F. When done, remove from heat to cool.
    2. In a saute pan, add 1 tablespoon melted butter. Saute onions until slightly transparent. Add chicken stock and Anna Mae's Smoky Sweet Oven & Grill Sauce and mix well.
    3. Cut pork into small diced pieces and add to grill sauce mixture. Mix well and remove from heat.
    4. Spread out 2-3 layers of phyllo dough. Spread pork mixture and crumbled feta cheese sparsely over dough keeping away form sides. Fold over about 1-2 inches on each side. Roll dough tightly to form ""jelly roll"" log. Brush edge with melted butter and seal.
    5. Transfer to a well greased baking pan. Brush roll with melted butter. Bake in 375 degrees F oven for 35-45 minutes until brown and crispy on outside.

Products used in this recipe

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