Ingredients
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
package (3 oz) cream cheese, softened
4
medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2
to 3 cloves garlic, finely chopped
1 1/2
teaspoons chopped fresh tarragon leaves
1/4
teaspoon ground red pepper (cayenne)
1
boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.
