-
1
1.
-
2
First we need to roll cut the pork loin.
-
3
The easiest way to describe the method is this: Lay your knife parallel to the cutting board with one end of the pork loin nearest to you.
-
4
Slice 1/2 an inch from cutting board (you are trying to get the pork loin as thin as possible) from right to left but dont cut all the way through, leave at least 1/2 an inch as a hinge.
-
5
Now place your knife in the centre of the pork loin book, blade facing left.
-
6
Cut another flap towards the left, leaving another 1/2 as a hinge.
-
7
You should now have a 1/2 thick piece of pork loin that you will be able to stuff and roll up.
-
8
2.
-
9
In a large, deep saute pan melt butter over medium heat.
-
10
3.
-
11
Add in mushrooms and garlic and saute until softened.
-
12
Add in bacon and allow to crisp as much as possible.
-
13
Add spinach and saute until completely wilted.
-
14
4.
-
15
Deglaze pan with wine and allow to completely evaporate.
-
16
5.
-
17
Stir in cheeses (chevre and feta), thyme, and green onions and remove from heat.
-
18
Season with salt and pepper.
-
19
Set aside to cool for a few minutes.
-
20
6.
-
21
Preheat oven to 375 degrees F. 7.
-
22
Leaving one inch of space from edge of loin, spoon on the cheese/spinach mixture in thick line.
-
23
Roll left edge over towards the right.
-
24
Tie with kitchen twine (or if you dont have any just rest pork on baking sheet with seam side down) and place on greased baking sheet.
-
25
8.
-
26
Mix crust ingredients in a small bowl and slather onto loin in a thick layer, coating all sides (except the bottom).
-
27
9.
-
28
Roast in preheated oven for 50-55 minutes.
-
29
Internal temperature should be 160 degrees F and there should be a tinge of pink left in the pork.
-
30
10.
-
31
Allow to rest for a few minutes before carving.
-
32
11.
-
33
Serve with small side salad for a nice light meal.
