Stuffed Pork Loin with Spinach, Pancetta, and Mushrooms

Creating pinwheeled food is kind of my jam, as made evident by my penchant of making cinnamon bun-type pastries. And, since I'm mostly Filipina, 75% of my diet is comprised of pork. This recipe was created by my wife, who was inspired by the hours of America's Test Kitchen she streamed while she was unemployed.

SPINACH STUFFING

6 oz fresh baby spinach, chopped

1 clove minced garlic

S and P to taste

In large skillet, sauté spinach until wilted and excess moisture is evaporated. Add garlic for 60 seconds. Season with s & p. Pour into bowl and set aside.

MUSHROOM STUFFING

4 oz diced pancetta

8 oz sliced button mushrooms

1 clove minced garlic

2 ts lemon juice

1 olive oil

1 tsp minced rosemary

S and P to taste

In same skillet, heat oil over medium-high heat. Add pancetta and sauté until lightly browned. Add mushrooms and sauté for about 5 minutes until tender and moisture had evaporated. Add garlic and rosemary for 60 seconds until fragrant. Everything should be slightly moist, but not wet. Remove skillet from heat. Stir in lemon juice and s&p. 

Pour the whole shebang into a food processor and pulse several times until you get a chunky paste consistency. Set aside.

(Don't wash the skillet just yet - you'll brown the pork in it after roasting.)

PORK

1 (4 lb) pork loin roast with fat cap attached

1/2 cup grated parm

1 1/2 ts kosher salt

1/2 ts fresh ground black pepper

2 TB olive oil

kitchen string

Pinwheel the roast by cutting lengthwise 1/2 inch under the fat cap on the roast. As you cut the roast, gently rotate the roast at the same time. This will allow the roast to "unroll" as you cut it. When the roast is completely cut, it should be a rectangular piece of meat between 1/2 and 1-inch thick.

pinwheeled and spread out

Spread spinach mixture over cut side to 1/2 inch of the edges. Spread mushroom/pancetta paste over spinach. Sprinkle parm over the mushroom spread. 

Roll up the loin tightly from a long side to resemble the initial roast. Tie securely with kitchen string. Salt and pepper the outside of the roast.

Place the roast on a wire rimmed baking sheet, fat cap up. (Tip: spray the rack and sheet with cooking spray or line the sheet with foil to make cleanup easier.) Place in refrigerator for an hour.

Preheat oven to 275 degrees F.

After cool down, take roast out of fridge. Roast in oven for 1-1/2 to 2 hours or until meat thermometer registers 135 degrees F. Cover loosely with foil and let stand for 20 minutes. Heat oil in large skillet. Add roast and sear all sides until toasty brown. Remove string; cut into 1-inch-thick slices.

You can save the drippings on the sheet to make gravy.

yeah, that's Stove Top on the side. fight me!