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    Spinach Stuffed Pork Roast

    List of Ingredients

    5-6 lb. boneless pork loin roast
    olive oil
    1 package frozen chopped spinach
    1 T minced garlic
    1 chopped onion
    1 cup bread crumbs
    1/4 cup each Pecorino Romano and Parmesan cheese
    salt and pepper
    1 t. dried basil
    8 slices Provolone


    Butterfly pork roast.
    Saute garlic and onions in oil.
    Drain spinach and add to garlic and onions.
    Add Romano and Parmesan cheese, basil, bread crumbs, salt and pepper.
    Spread across butterflied pork roast.
    Top with Provolone.
    Working lengthwise, roll up roast.
    Tie up being sure to keep stuffing inside.
    Brown roast on all sides in skillet with oil.
    Place is roasting pan.
    Roast in 325 oven 22-24 minutes per pound until internal temperature reaches 155 (medium) or 165 (medium well).
    Take out and let rest 10 minutes.




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