Spinach and Mushroom Stuffed Pork Loin

Ingredients

• Pork loin (2 pounds, trimmed)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, chopped)
• Fresh spinach (4 cups, chopped)
• Parmesan cheese (1/2 cup, grated)
• Breadcrumbs (1/2 cup)
• Kitchen twine (for tying)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through.
3. Open the pork loin and flatten it with a meat mallet until it is an even thickness throughout.
4. In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and minced garlic, cooking until the mushrooms are tender and the liquid has evaporated, about 5-7 minutes.
5. Stir in the chopped spinach and cook until just wilted, another 2-3 minutes. Remove from heat.
6. In a bowl, combine the spinach and mushroom mixture with the grated Parmesan cheese and breadcrumbs. Mix thoroughly.
7. Season the inside of the pork loin with salt and pepper.
8. Spread the spinach and mushroom filling evenly over the pork loin, leaving a small border around the edges.
9. Roll up the pork loin tightly, starting from one end, and secure it with kitchen twine at 1-2 inch intervals.
10. Place the stuffed pork loin on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
11. Remove from the oven and let the pork loin rest for 10 minutes before slicing.
12. While resting, prepare the garlic herb sauce by whisking together the ingredients in a small bowl.
13. Slice the stuffed pork loin and serve with the garlic herb sauce drizzled on top.