A roasted pork loin filled with tender spinach, earthy mushrooms and rich pine nuts makes a lovely dinner for guests. Pair with a simple side of whole wheat pasta or roasted root vegetables. To simplify the preparation, ask your butcher to butterfly the pork loin roast for you.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until they start to brown and release their liquid, 3 to 5 minutes. Add spinach and cook until just wilted, 2 to 3 minutes. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and stir in pine nuts. Remove from heat and let cool.
Preheat the oven to 350°F. Season pork all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread cooled spinach-mushroom mixture evenly over pork, leaving a border around the edges. Roll up or fold in half like a book and tie pork at 1-inch intervals with kitchen twine.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add pork, seam side down, and brown for 3 to 4 minutes, then brown the remaining sides and ends.
Transfer pork to a roasting pan and roast until an instant-read thermometer inserted into thickest part reads 150°F, 1 to 1 1/4 hours. Let pork rest for 10 minutes, then cut into thick slices and serve.
Per Serving:330 calories (200 from fat), 23g total fat, 4.5g saturated fat, 65mg cholesterol, 290mg sodium, 5g carbohydrates, (3 g dietary fiber, 4g sugar), 27g protein.
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