This is another recipe I did on the spear of the moment with what I had in the house, also wanted to try something different than the usual roast pork loin with garlic and rosemary. Mind you nothing wrong with it, its delicious but we need varieties. I did not write down the recipe and I hope I will remember everything, so in a nutshell here it is.
Preheat the oven at 400°
I used 3.5 pound pork loin, butterfly, using a meat mallet pounded to an even thickness about 1/2 inch. Made one recipe of mushroom duxelle (recipe below). Steamed 2 12oz bags of spinach, got rid of the excess water and cooled. 14 slices of prosciutto more or less. ( Remember, this is cooking not baking have fun :) )
Place the spinach on top of loin in an even layer, overlapping if needed leave 1 inch border. Spread the duxelle on top of spinach. Roll in a tight cylinder. Wrap one layer of prosciutto around, tie roast securely with kitchen twine. Tuck rosemary sprig under twine. Cook for 1 hour and 20 minute or until the loin registrer 140° internal temperature, let rest for a least 20 minutes to an hour.
Roasted some cabbage, added to the roast the last 15 minutes of cooking.
3 tablespoons olive oil
1 pound mushrooms, cleaned, stemmed, and chopped
1/4 cup minced shallots
2 tablespoons minced garlic
1 cup port wine
Salt and black pepper
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely.