Herb Stuffed Pork Loin Roast

From OHEA's own, Homegrown!
Recipe by: Bridget Wilson, PHEc

"The herbed stuffing adds wonderful flavour to this attractive pork roast. Serve with roasted vegetables and potatoes for a hearty meal."-Bridget

Ingredients

Stuffing
1 Tbsp (15 mL) canola oil, divided
1 onion, finely chopped 
2 stalks celery, finely chopped 
2 cloves garlic, minced 
1 cup (250 mL) 100% whole wheat panko crumbs, or 3 slices whole grain bread, cut into small cubes
1/2cup (125 mL). sodium-reduced chicken broth
1  Tbsp (15mL) finely chopped fresh rosemary
1/4 tsp (1 mL) ground sage 
1/2 cup (125 mL) dried cranberries 

Pork Roast
2 lb ( 900 g) boneless rib end pork roast, excess fat trimmed
1 Tbsp (15 mL) balsamic vinegar
1 1/2 cups (375 mL) loosely packed baby spinach leaves 

Method

1. Preheat oven to 350°F (175°C).
2. To make the stuffing, heat 1 tsp (5mL) oil in non-stick medium skillet. Add onion and celery; cook and stir on medium heat for 5 minutes or until softened. Stir in garlic and cook 1 minute longer. Remove from heat. Add panko crumbs (or breadcrumbs, if using), broth, rosemary, sage and cranberries; toss and set aside.
3. To prepare the roast, place roast on a dean cutting board (for more information about cutting boards see page 258 on Food Safety in the Home) with short ends at 12 and 6 o'clock. Holding a sharp knife parallel to the work surface, make a cut 1/2 inch (1 cm) deep lengthwise through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through roast. Cover meat with plastic wrap and pound to even thickness, approx 1/3 inch (8mm) thick. It's a great way to get rid of aggression: either use a meat pounder or the bottom of a heavy-bottom small saucepan. (Tip: You should end up with a piece of meat that is approx 1/2 inch (1 cm) thick and 3 times the size of the original roast.)
4. Whisk remaining 2 tsp (10 mL) oil with vinegar in a small bowl. Brush half of the mixture over the cut side of pork. Place spinach in an even layer over pork, and top with the stuffing mixture, leaving a 1-inch (2.5 cm) border. Press stuffing mixture down and roll up tightly like a jellyroll, starting at one short side. Tie dosed with kitchen string. Place in roasting or shallow pan.
5. Roast for 1 hour and 10 minutes or until internal temperature reaches 160°F (71°C), brushing with the oil and balsamic mixture at the 40 minute mark. When done, remove from the oven, cover with foil and let rest 10 minutes before slicing to serve.