ROSEMARY PORK LOIN ROULADE STUFFED WITH MUSHROOMS, BACON, SPINACH, AND GRUYERE

To make the stuffing, cook the bacon in a large deep skillet until crispy.  Remove the cooked bacon and chop.  Set aside.

Add the onions and garlic to the drippings in the pan and cook for 2 minutes until fragrant.  Add the mushrooms, rosemary, and Italian seasoning to the pan and cook, stirring frequently, for 5-6 minutes until the mushrooms have released their moisture and begin to lightly brown.  Season with the salt and black pepper.  Add the spinach leaves and fold them into the stuffing until they are just wilted.  Remove to a bowl and let cool.  When the mushroom mixture is room temperature, add the cheese and mix to combine.

Preheat the oven to 375 degrees.

Butterfly the pork loin. Remove the pork loin from the package and pat dry with paper towels.  Place the loin, fat side down on a large cutting board.  Using a chef’s knife, cut the loin in half lengthwise, taking care to not to cut all the way through the meat, leaving about ½ – ¾” of uncut meat on the backside, holding the meat together.  Open the 2 sides of the loin like a book.

Cut the left side of the pork in half horizontally again, starting at the center and cutting to the left, all the way across, but not cutting through the end, leaving ½” uncut on the far-left side.  Flip that flap open to the left.  Repeat on the right side creating a large rectangle of even thickness.

Cover the pork with plastic wrap and pound it all over with a meat pounder to an even ½” thickness.  Remove the plastic wrap and season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.  Turn the pork so that the long side is facing you.

Spread the mushroom stuffing mixture all over the pork in an even layer.  Starting with the long side of the pork closest to you, roll the meat tightly over the filling, jelly-roll-style, into a log, pushing any stuffing that escapes back into the ends of the roll.  Tie the roll with kitchen string at 1-2” intervals to hold the roll together.

Season the outside of the pork with the remaining salt and pepper.  Spread the Dijon mustard all over the top, sides, and ends of the roast and then, sprinkle the rosemary on the mustard, lightly pressing to adhere.  Place the roast in a large roasting pan and pour the wine into the base of the pan.  Place it in the oven and cook for 35-45 minutes until the internal temperature of the meat is 140 degrees.

Tent with foil and let the roast rest for 15-20 minutes before cutting – very important!!

Cut the kitchen string off with a knife or scissors and discard.  Cut the roast into 1-2” thick slices and drizzle the pan juices over the slices.  Serve with rice or potatoes, and your favorite veggies.  I love it with spring risotto and green goddess salad for Easter!