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Spinach and Cheese Pork Roll

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Added by ILF in Dinner
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Description

Spinach and Cheese Pork Roulade
Servings: 3-4


INGREDIENTS

Herb and Olive Oil Rub:
⅓ cup olive oil
2 tablespoons rosemary
1 tablespoon thyme
2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced

Spinach and Cheese Pork:
1 tablespoon olive oil
3 garlic cloves, minced
3 cups spinach
Salt & pepper
½ cup ricotta
½ cup parmesan
2 teaspoons salt
2 teaspoons pepper
1 ½ lbs of pork loin, butterflied and pounded flat

Other:
2 cups of carrots
2 cups of onions
3 cups of potatoes
Olive oil
Salt & pepper

PREPARATION
1. In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
2. Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste.  Cook spinach 1-2 minutes just until wilted.
3. Transfer the cooked spinach to a large bowl.  Add ricotta, parmesan, salt and pepper. Mix until well combined.
4. Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
5. Roll so that the spinach and cheese mix is on the inside. Secure with kitchen twine.
6. Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
7. Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
8. Roast at 425°F/220°C for 45 minutes, or until the internal temperature reads 145°F for medium rare or 160°F for medium.
9. Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
10. Serve with carrots, onions and potatoes. Enjoy!

Music provided by Audio Network. Used with permission

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