Rolo—a rolled, stuffed pork roast—is one of the most popular and festive meat dishes in Athens, and a preparation you’ll find in countless variations at butcher shops and home kitchens throughout Greece. Traditionally served on Sundays, Christmas, and New Year’s, pork has long symbolized abundance and celebration in Greek food culture.This version comes from my book ATHENS: Food, Stories, Love, where the recipe is woven into a broader story of modern Athenian markets, family meals, and the evolving holiday table. Here, a generous pork loin is butterflied and filled with Greek graviera cheese, sweet dried fruit, fresh herbs, honey, and citrus—classic flavors that balance savory richness with gentle sweetness.The result is a dish that feels luxurious yet deeply rooted in tradition: slow-roasted, aromatic, and meant to be sliced thick and shared. It’s the kind of centerpiece that anchors a Greek holiday meal and fills the house with the unmistakable scent of celebration.
Ingredients
For the Pork
- 1 5-pound boneless pork loin, butterflied
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons strained fresh orange juice
- 1 tablespoon extra-virgin Greek olive oil plus more for greasing
- 1 tablespoon Dijon mustard
- 1 tablespoon grape molasses petimezi or Greek honey
- 6 ounces Greek graviera cheese or Gruyère, cut into ½-inch dice
- 10 pitted prunes chopped
- ½ cup dark seedless raisins
- 4 fresh thyme sprigs chopped
For the Marinade
- 3 tablespoons extra-virgin Greek olive oil
- 2 tablespoons Greek honey
- 1 heaping tablespoon Dijon mustard
- 2 garlic cloves minced
- 2 fresh rosemary sprigs minced
- 1 1½-inch piece fresh ginger, peeled and grated
- Finely grated zest of 1 orange
- Salt and freshly ground black pepper
For the Pan
- 2 cups dry red wine
Notes
- Rolo is a classic Greek stuffed pork roast, especially popular for Christmas dinner in Greece and large Sunday family meals.
- Graviera cheese adds a nutty, savory depth, but Gruyère is an excellent substitute.
- Petimezi (Greek grape molasses) provides traditional sweetness; Greek honey works beautifully as well.
- This recipe can be halved for smaller gatherings using a 2½-pound pork loin.
- Serve with Greek roasted potatoes, horta, or a winter greens salad with citrus for a traditional pairing.
Looking for more great Greek pork recipes? You’ll love these:
✅ Pork Exohiko (Greek Pork Baked in the Oven with Veggies)
If you like this recipe, you’ll love this classic Greek oven-baked pork dish with herbs and vegetables — a dinner party favorite.
✅ Skillet Pork with Oranges and Greek Honey
If you like this recipe, you’ll love this one-pot Greek pork with bright citrus and honey notes.
✅ Hoirino me Syka – Pork Braised with Figs
If you like this recipe, you’ll love this rich Greek pork and fig stew from the Peloponnese.
✅ Pork and Cabbage Stew (Hoirino Me Mapa)
If you like this recipe, you’ll love this slow-simmered pork and cabbage comfort dish.
✅ Pork Tenderloin Stuffed with Feta, Peppers, and Herbs
If you like this recipe, you’ll love this festive stuffed pork tenderloin with bold Mediterranean flavors.