Rolled Pork Loin Recipe

How to make it

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• OK here we go!
• On a large cutting board:
• place loin front to back(not long ways)
• with a sharp knife make 1 inch cut front to back
• we are going to make a roll so you want to start cutting to the right
• as you cut hold the already cut piece in your left hand and follow knife until you come to center of roast and can lay it flat.
• You should have a flat piece of pork loin about 1" thick throughout.
• _____________
• In order:
• place the onion
• spread the spinach
• cover spinach with grated cheese
• spread garlic around
• spread pine nuts and olives
• lay the bacon pieces evenly (sort of)
• season with all herbs
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• cut 5 or 6 pieces of butcher's twine and lay on counter front to back as we are going to lay roast on after rolled
• have 6 toothpicks ready
• pat everything down one more time
• start to roll one side slowly
• continue rolling until roll is closed
• stick some toothpicks to hold it for now
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• carefully lift and place pork roll on strings and tie each tightly
• remove toothpicks
• rub top with roasted garlic
• Place in low roaster on rack and lay a few bacon strips over the top
• add tomatoes last 10 minutes
• use your meat thermometer but cook to medium
• take out of oven and let rest for 20 minutes in pan but OFF the stove
• while it is resting make gravy with 2 pkgs of pork grave, drippings and a broth
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• To serve: slice as many pieces as people plus 1
• plate roast with slices in front
• roasted tomatoes around and any fresh green herbs
• place tomatoes around roast

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