SPIRAL-STUFFED PORK LOIN

SPIRAL-STUFFED PORK LOIN image

Categories Pork Bake

Yield Serves 6

Number Of Ingredients 24

Stuffing:
2 cups fresh, large bread crumbs
1 large carrot, peeled and grated
1 cup pear (peeled, seeded). diced small
1/4 cup golden raisins
1 large onion, diced, sauteed briefly
1 1/2 cups fresh spinach, chopped well (if using frozen, thaw and squeeze out excess moisture)
1 egg, lightly beaten
dash nutmeg
kosher salt
freshly ground black pepper
2 Tablespoons rosemary, chopped
1 Teaspoons lemon zest
2 cloves garlic, minced
1 T fresh rosemary
2 Teaspoons. dried thyme
For the Roast:
5 lb. pork loin
2 1/2 cups plain yogurt
3 Tablespoons fresh rosemary
1 Tablespoons dried thyme
2 Teaspoons lemon zest
2 cloves garlic, minced
freshly ground black pepper

Steps:

Preheat over to 400 degrees. Drizzle bread crumbs with olive oil, season lightly, and toast until light golden brown. Combine all ingredients (but not eggs) in large bowl. Pour lightly beaten egg over and toss. Set aside. Reduce oven to 350 degrees. Combine yogurt, rosemary, lemon zest, and pepper. Set aside. Carefully butterfly roast completely to a thickness of 1/2 inch: you will end up with a flat sheet of meat. Spread stuffing evenly over meat. Carefully roll the roast and secure with several pieces of string. Place in a large roasting pan. Generously slather with the yogurt mixture. Bake at 350 degrees until an inserted thermometer reads 150 degrees. Let stand, loosely covered, for 15 minutes. Brace yourself for the accolades, slice, and serve.