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["Butterfly the roast by cutting a slit about 1/2"" off of the cutting board until there is just a 1/2"" uncut along the length. Lay loin open and cut again until the whole loin lays flat and is basically a 1/2"" flat ""sheet"". Don't worry if the thickness varies, you can pound it flat to make it an even thickness. Sprinkle salt, pepper, garlic powder on flattened loin.", "In a large pan, melt 2 TBS butter. Add 1 TBS of the minced garlic, the sliced mushrooms, spinach and saute until spinach is wilted.", "Spread spinach mixture evenly over flattened pork loin. Lay thinly sliced roasted peppers, thin strips of fontina cheese lengthwise on top of spinach. Spread Parmesan/romano evenly on top. Now you are ready to roll up the loin.", "Tie a loop in the end of the butcher's twine. With the long side of the loin facing you, tuck veggies and cheese and roll up the loin ""jelly roll"" style. Starting at one end, tie a loop and pull tightly around loin. Create another loop and pull tight. Each loop should be 1-1.5"" apart. Continue until the loin is completely tied.", "In a large pan (use a griddle if it is too large) and add 1 TBS of olive oil and 1 TBS of canola oil to pan. Sear the pork loin evenly and remove to a platter. Add celery, carrots, remaining garlic, onions, and saute until soft.", "Add tomato sauce, white wine, chicken broth and bay leaves to pan and bring to a hard simmer. Return the pork loin to the pan making sure it is al least 1/2 covered in liquid. Cover pan and simmer for 2 hours or until thermometer reads at least 160 degrees inside loin. Smaller loins will take less simmering time. If the loin is too large for your pan, I have lined a large baking pan with foil put loin and sauce in (remember to have it covered at least 1/2 way). Then wrap tightly with foil and bake at 375 degrees for 90 minutes (or until thermometer reads 160 degrees).", "Remove from pan and let rest ten minutes, Slice in 1"" or larger slices and top with sauce from pan. If sauce is still thin after braising, raise the heat and reduce while loin is resting. If you would like to make a cream based sauce for the pork, continue to reduce the liquid by half. Add enough heavy cream to give it the consistency you want. I then add some shredded parmesan, a little red pepper, some oregano, and salt and pepper to taste. (Not as healthy , but worth the calories!).", "If you eat it all, save remaining sauce and serve later over pasta!"]
