One boneless pork loin roast – approx. 8-10″ long butterflied out (see instructions below)
1 bag of chopped frozen spinach, thawed
1 egg
1/4 cup pine nuts
1/3 cup finely grated parmesan cheese
1/3 cup unseasoned bread crumbs
salt and pepper
Prepare the roast by cutting it slowly until it can be laid out flat –
starting on the short side with a sharp knive slice downward but not through the roast 
continue to slice and “peel” back the meat as you slice, being careful not to slice through. 
Mix together the spinach, pine nuts, cheese, egg, breadcrumbs and salt and pepper. Spread out on the flattened roast leaving one inch on the short side. Carefully, roll the meat up over itself, adjusting the filling as you go along. With kitchen twine, tie the ends tightly first, then the middle.
Place the prepared roast in a roasting pan, season with salt and pepper. Insert a meat thermometer into the center of the roast being sure to pierce just until the center of the roulade. Cook in a 350F oven for approx. one hour or until thermometer reads 165F. Check occasionally and baste with pan juices. Remove from the oven and allow to cool slightly. Transfer to a serving platter and using a sharp knife gently slice through to present serving sized pieces.
