Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon, (diced)
  • 1 small yellow onion, (diced)
  • 4 ounces baby bella mushrooms, (chopped)
  • 4 cloves garlic, (minced)
  • 3 cups baby spinach
  • salt and fresh ground black pepper, (to taste)
  • 6 ounces cream cheese, (softened)
  • 4 pound pork loin roast
  • 1 tablespoon olive oil, (for pork)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon sweet paprika

Instruction

  • Preheat oven to 400°F.
  • In a large skillet set over medium heat, cook the diced bacon for 2 minutes, stirring frequently.
  • Stir in the diced onions and cook for 3 minutes.
  • Add the chopped mushrooms and continue to cook for 5 more minutes.
  • Stir in the garlic; cook for 15 seconds.
  • Add baby spinach, season with salt and pepper, and cook for 2 minutes, or until spinach is wilted.
  • Remove from heat and set aside.
  • Butterfly the pork loin: Place the pork roast fat side up, with the short end toward you.Grab a sharp knife and position knife about ¾-inch from the bottom of the roast; cut through the pork loin horizontally, cutting toward the center of the pork, and leaving about 1-inch uncut.
  • Lift top half of the pork and open the pork like a book.
  • Cover pork with plastic wrap and pound with a meat mallet until it is about 1-inch thick.
  • Season the pork with salt and pepper.
  • Spread cream cheese all over the top of the pork.
  • Top with prepared spinach filling.
  • Roll up pork loin tightly, and secure with kitchen twine in two-inch increments.
  • Rub the outside of the roast with oil and season with garlic powder, rosemary, and paprika. Sprinkle with salt, if desired.
  • Transfer pork to a roasting pan.
  • Place in the oven and reduce temperature to 325˚F.
  • Roast for about 1 hour and 20 minutes, or until internal temperature of the pork registers at 145˚F. Baste a few times with the pan juices while it cooks. Start checking for doneness at around the 1-hour mark.
  • Remove from oven and transfer pork to a cutting board.
  • Let stand for 15 minutes before slicing.
  • Slice and serve.