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1
Butterfly the pork lion to approximately 1'' thickness by cutting into the bottom of the loin and gradually unrolling it as you cut.
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2
Set aside.
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3
Cut bread in to half inch cubes and set aside.
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4
Its best to do this at least a few hours ahead so the bread can dry out a bit.
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5
In a pot steam or saute spinach, artichoke hearts, and sundried tomatoes.
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6
You can use butter or oil to do so if you choose.
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7
Season with basil, onion powder and garlic powder.
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8
Add salt and pepper to taste.
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9
Once spinach is whilted add bread cubes and stir so everything is evenly distributed.
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10
Add stock and stir till stock is evenly absorbed.
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11
Let the stuffing cook on low for about 15 minutes to ensure everything melds together.
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12
While the stuffing finishes, season the loin on both sides with the poultry seasoning.
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13
Smear the cream cheese to completely coat the inner side of the loin.
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14
Turn off the stuffing and let cool slightly in fridge, you can also prepare the stuffing the night before if you so choose .
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15
When you can better handle the stuffing apply it in an even layer a top the cream cheese.
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16
You should have plenty of extra, don't use it all to stuff the roulade.
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17
Carefully roll the pork back up and tie with butcher string.
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18
Cook in over at 350 for about an hour to an hour and 15 minutes.
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19
Cook left over stuffing for about half that time.
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20
Be sure to check temp and let rest for about 10-15 minutes before slicing and enjoy!
