Source: dLife

Juicy pork loin stuffed with a sweet mixture of plump raisins, crunchy pine nuts, tender spinach, and roasted garlic.

Servings

0.25 seedless raisins , finely chopped
1 oz pine nuts , finely chopped (2 tbsp)
2 medium garlic cloves , minced
20 oz frozen chopped spinach , thawed, drained, and squeezed dry
0.5 tsp black pepper , divided
0.75 tsp salt , divided
2 lb Pork, roast, top loin, raw
2 piece raw bacon slices
1 cooking spray
2 cup cold water

1 Preheat oven to 400 degrees.
2 Mix together raisins, pine nuts, garlic, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3 Lay roast flat and slice off extra fat. Cut pork lengthwise, slicing to, but not through the other side. Open the halves to lay flat.
4 Cut each half lengthwise, slicing to, but not through the other side. Open the halves to lay flat.
5 Lay pork between layers of plastic wrap and flatten using a meat mallet or rolling pin.
6 Spoon spinach mixture down the middle of pork and roll back up, forming a jelly roll style loin.
7 Season pork with remaining salt and pepper.
8 Lay bacon overtop of pork.
9 Wrap pork at 2 inch intervals with heavy duty string.
10 Arrange pork on a cooking spray coated rack.
11 Pour 2 cups of water in a shallow roasting pan and arrange rack with pork in pan.
12 Bake for 1 hour or until a meat thermometer reads at least 160 degrees.
13 Move pork to a serving platter and let rest 10 minutes before cutting.

Serve this warm with pan juices spooned overtop.