Combine chopped raisins, pine nuts, garlic, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Unroll roast, and trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side, and open flat. Place plastic wrap over pork, and flatten to an even thickness using a meat mallet or rolling pin. Spread spinach mixture down center of pork to within 1/2 inch of sides. Roll up pork, jelly-roll fashion, starting with long side. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place bacon over pork. Secure at 2-inch intervals with heavy string. Place pork on a rack coated with cooking spray. Pour 2 cups water into a shallow roasting pan; place rack in pan. Insert meat thermometer into thickest portion of pork. Bake at 400° for 1 hour or until the thermometer registers 160° (slightly pink). Place pork on a platter; cover and let stand 10 minutes before slicing. Cut into 8 slices; serve warm.
Note: Each serving provides 91 micrograms of folate.
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I really liked this one, but will use a lot more raisins next time (as much as 3/4 cup), a little less spinach, and include feta cheese again. I also broiled my roast on both sides for the last couple degrees of cooking time to crisp up the exterior.
Just served this for guests and it went over well, but I made a few changes because of all the reviews saying it was dry. First of all, I added 1/4 c feta and 1/2 tsp lemon zest to brighten the flavors. I substituted dried cranberries for raisins. Then, I seared all sides of the pork to make sure the juices wouldn't evaporate while baking. Then, instead of water, I filled the bottom of the pan with chicken broth. I had leftover spinach mixture, and I placed it all the way around the pork in the broth. I also used 4 slices of bacon instead of two (shame on me -- I removed them before serving though). I served the pork on the spinach mixture and it was tender and juicy and wonderful. Yay!
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