Shelly's Recipe

SPINACH-AND-HERB STUFFED PORK

Category: Roasts/Tenderloins - Pork

1 (10 oz) pkg frozen chopped spinach, thawed and drained
1 (3 oz) pkg cream cheese, softened
4 green onions, chopped
1/4 cup chopped fresh basil
2 to 3 garlic cloves, minced
1 1/2 tsp chopped fresh tarragon
1/4 tsp ground red pepper
1 (3- to 4-lb) boneless pork loin roast
1/4 tsp salt
1/8 tsp pepper

Stir together first 7 ingredients. Cut roast lengthwise, cutting to but not through other side. Open cut piece to enlarge roast; lb to 1/2-inch thickness, making a large rectangle. Sprinkle with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll jellyroll fashion, and tie securely with heavy string at 2-inch intervals. Place roast on a lightly greased rack in a shallow roasting pan.

Bake at 325 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160. Increase temperature to 375, and bake 10 minutes or until browned. Remove from oven, and let stand 5 minutes. Remove string.

Note: To make ahead, bake roast, and cool. Wrap tightly in aluminum foil, and refrigerate. To serve, uncover and place roast in rack in a roasting pan; cover loosely with foil, and add water to pan. Bake at 375 for 45 minutes.