pat's Recipe

Rolled Spinach Pork Loin

Category: Pork

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 10-ounce pkg frozen chopped spinach, thawed
and well-drained
8 slices bacon, crisp-cooked, drained and
crumbled
1 cup grated Parmesan cheese (4 ounces)
1 3 1/2-pound boneless pork center loin
roast

For filling: in a large skillet, heat oil over medium-hot heat. Add onion and garlic and cook until onion is tender but not brown. Remove skillet from heat. Stir in spinach, bacon and Parmesan cheese; set aside.
Trim excess fat from pork. To pinwheel the pork loin, start cutting lengthwise 1/2-inch under the cat cap on the roast. As you cut the roast, gently rotate the roast at the same time. This will allow the roast to :unroll" as you cut it. When the roast is completely cut, it should be a rectangular piece of meat between 1/2 and 1-inch thick.
Spread spinach filling over cut side of pork. Roll up pork tightly from a long side to resemble the original roast. Tie securely with 100-percent cotton kitchen string. Place roast on a rack in a roasting pan; insert a meat thermometer into thickest part.
Roast the pork in 325 oven for 1 1/2 to 1 3/4 hours or until a meat thermometer registers 150. Transfer the roast to a serving platter. Cover loosely with foil and let the meat stand 15 minutes before carving. (the temperature of meat after standing should be 160) Remove string; cut into 1-inch thick slices.

makes 10 servings