1 whole pork loin 5 or 6 roasted red peppers , cleaned and sliced ( also fully prepared in markets ) 2 bags spinach ( leaf spinach works well ) 1 good sized bunch scallions , cut in 3/4 in. sections 1/2 # oyster mushrooms , trimmed and pulled into strips salt and pepper thyme paprika chopped garlic 1/4 C. balsamic vinegar 1 C. red wine ( cabernet or merlot will do )
*I like to trim a good portion of the fat off the loin but leave some for flavor and peel any silver skin.
*Cut a slit lenghtwise along the bottom of the loin and peel back that section and cut again trying to stay 1/4 to 1/2 inch above the base. Continue until you have a somewhat flat piece of pork Remember that you are going to stuff and roll this. I pound the pork with a mallet to make a more even piece for rolling . I do not measure the spices , be liberal but don't go overboard with them .
*Steam the spinach lightly and chill ( press out excess water ) *Pound pork till uniform *With fat side down . season with salt , pepper , and chopped garlic ( use as much garlic as you like ) *Spread the steamed spinach over the entire area *Spread roasted peppers over the spinach *Spread oyster mushrooms and scallions * Roll the pork so the grain is running the the same way as when you started *Tie with butchers twine ( not too tight ) * Place in baking pan * Season outside of pork with balsamic vinegar , red wine and let settle * Then season with salt , pepper , paprika, thyme , chopped garlic and rub it over entire area. * Cover with foil *Preheat oven to 350
They say rolled pork loin should be cooked to 170 degrees , which would be approximately 35 minutes per pound at 350 degrees .Use a meat thermometer. I like to start it at 350 and then lower heat to 300 and let it cook low. You can cook the whole way at 350 if you like. Times will vary from oven to oven, so you will have to check temperature periodically. When done cooking, let it rest for 10 to 15 minutes before slicing if you can hold out that long. Slice about 1 inch thick across the grain to make the shape of a hockey puck. Enjoy! The purpose in spreading the filler ingredients over the entire area instead of all in the center will be obvious when you slice the loin and see the different colors in a spiral pattern .