Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1999


Recipe Summary

8 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

Nutrition Facts

231 calories; calories from fat 43%; fat 10.9g; saturated fat 3.5g; mono fat 4.7g; poly fat 1.6g; protein 26.5g; carbohydrates 7.1g; fiber 2.6g; cholesterol 70mg; iron 2.6mg; sodium 377mg; calcium 91mg.