Rosemary Pork Loin Spinach Roll

Directions

1. Slice pork loin from the outside edge the length of the loin, cutting thinly in a spiral toward the center to make a flat (square) surface; set aside. In large saucepan, cook and stir garlic and orange bell pepper in olive oil over medium heat until garlic is translucent. Add spinach and half of the rosemary; cook and stir for 3 minutes or until the spinach turns dark green. Remove from heat; add Gorgonzola and stir until cheese is melted. Cool slightly. Spoon spinach mixture on pork to cover top surface; roll up (like a jelly roll). Using butcher’s cotton string, tie pork loin in three places to hold it together. Brush outside of pork with olive oil; sprinkle with remaining rosemary, salt and pepper. Place in a shallow baking dish that has been coated with cooking spray; bake uncovered at 450 degrees F. for 15 minutes. Reduce heat to 375 degrees F.; bake until internal temperature reaches 145 degrees F. (about 30-40 minutes). Remove from oven; let rest 10 minutes. Cut into 1/2 -inch slices (two slices make 1 serving).