Sweet Stuffed Sicilian Pork Loin

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   1. Preheat oven to 350.

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   2. Combine spinach, prosciutto, raisin, breadcrumbs, pine nuts, provolone, 1 tsp oil, 1/4 tsp salt and pepper.

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   3. Pound pork into an even thickness, about 1/2 inch. Sprinkle both sides of meat with remaining salt and pepper.

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   4. Spread spinach mixture over meat. Roll up from short end and tie off with kitchen string.

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   5. Heat a large oven proof pan over high heat and add remaining oil. Cook meat, turning, until outside is brown.

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   6. Place pan in oven and cokk 1 hour, or until meat reaches an internal temperature of 140 degrees F. Remove pan from oven, place pork on cutting board and cut off string. Let rest 5-10 minutes.

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   7. While meat is resting, prepare sauce. Remove excess fat from the roasting pan, leaving behind the brown bits. Place the pan on a burner over high heat and add Marsala and chicken broth. Bring to a boil, scraping pan with spoon to loosen the brown bits. Cook until reduced by half. Remove from heat and swirl in butter. Spoon sauce over sliced pork to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.