Ingredients

3/4 cup chopped cooked spinach

1/4 lb chopped prosciutto

1 cup golden California raisins

4 tbls fresh breadcrumbs

4 tbls toasted pine nuts

3/4 cup shredded provolone

2 tsp olive oil, divided

Freshly ground black pepper

2 1/2 lbs center cut pork loin, butterflied

1 cup Marsala wine

1/2 cup reduced-sodium chicken broth

2 tbls unsalted butter

Preparation

  1. Preheat oven to 350.
  2. Combine spinach, prosciutto, raisin, breadcrumbs, pine nuts, provolone, 1 tsp oil, 1/4 tsp salt and pepper.
  3. Pound pork into an even thickness, about 1/2 inch. Sprinkle both sides of meat with remaining salt and pepper.
  4. Spread spinach mixture over meat. Roll up from short end and tie off with kitchen string.
  5. Heat a large oven proof pan over high heat and add remaining oil. Cook meat, turning, until outside is brown.
  6. Place pan in oven and cokk 1 hour, or until meat reaches an internal temperature of 140 degrees F. Remove pan from oven, place pork on cutting board and cut off string. Let rest 5-10 minutes.
  7. While meat is resting, prepare sauce. Remove excess fat from the roasting pan, leaving behind the brown bits. Place the pan on a burner over high heat and add Marsala and chicken broth. Bring to a boil, scraping pan with spoon to loosen the brown bits. Cook until reduced by half. Remove from heat and swirl in butter. Spoon sauce over sliced pork to serve.