Ingredients
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1 (2 to 3 lb) boneless pork loin, excess fat trimmed
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4 tbsp olive oil, divided
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4 cups fresh baby spinach
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2 cloves garlic, minced
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1/4 cup fresh parsley leaves
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1/4 cup ricotta cheese
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3/4 cup roasted red peppers, drained and chopped
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2 tbsp Italian-style bread crumbs
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2 tbsp grated Parmesan cheese
Steps
1
Preheat oven to 375°F. To butterfly pork, cut into pork loin lengthwise about ¾ of the way through, then cut the two halves lengthwise about ¾ of the way through and open pork loin like a book. Flatten out and cover pork with plastic wrap. Using a meat mallet, pound evenly to about ⅓” thickness. Season both sides with salt and pepper.
2
In a large oven-safe skillet, heat 1 tablespoon oil over medium-low. Add spinach and garlic. Season with salt and pepper. Cook until spinach is wilted, 1 to 2 minutes. Transfer to a bowl and stir in parsley and ricotta. Mix until combined. Spread mixture evenly on half of pork loin, leaving a 1” border on the sides.
3
Wipe bowl clean and add peppers, bread crumbs, Parmesan and 1 tablespoon oil. Spread on other half of pork loin, leaving a 1” border on the sides.
4
Carefully roll pork loin into a tight cylinder. Tie with 14”-long pieces of butcher’s twine, spacing 1” apart.
5
Heat remaining 2 tablespoons oil in same skillet over medium-high. Sear pork on all sides until browned, 3 to 4 minutes per side. Place skillet in oven and roast until internal temperature reaches 145°F, 35 to 40 minutes.
6
Transfer pork from skillet to cutting board and let rest 10 to 15 minutes before slicing and serving.
