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1
Take the pork roast out of the refrigerator and let sit out for at least an hour.
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2
Caramelize the onions in a heated skillet with some olive oil over med-low heat, stirring occasionally.
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3
As the onions begin to brown, turn down the heat and add the garlic.
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4
Salt and Pepper to taste.
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5
Add the spinach and cook until completely wilted.
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6
Remove mixture from the heat, stir in the bread crumbs.
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7
Add wine by the tablespoon until the consistency is easy to spread.
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8
Not too wet, not dry.
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9
Set aside.
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10
Preheat the oven to 425 degrees.
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11
Get the pork loin pieces as flat as possible so the filling will sit flat.
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12
Dust the pork roast pieces in Creole Seasonings and lay flat.
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13
Spread the stuffing on one half and place rosemary sprigs evenly down the top then cover with the otherpork piece.
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14
Tie with kitchen twine about three or four times so the filling stays in place.
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15
Sprinkle some olive oil in the roasting pan, a tablespoon or so, just so the roast will not stick.
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16
Place roast in oven for 20 minutes at 425 the turn down to 350 degrees for approximately 45 minutes or until the internal temperature reaches 130 degrees.
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17
Remove from oven, tent with foil and let rest 10-15 minutes.
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18
At this point you can make a sauce with the pan drippings and some wine or broth.
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19
Before slicing be sure and remove the strings.
