Ingredients
- 1 (4-pound) pork loin, trimmed
- 3 tablespoons extra-virgin olive oil, divided
- 1 (6-ounce) bag fresh baby spinach
- 1 1/2 cups panko (Japanese bread crumbs)
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped green onion
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
Preparation
Step 1
Makes 6 to 8 servings
Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. Set aside.
Butterfly pork loin by making a lengthwise cut down center of 1 flat side, cutting to within 1 inch of the other side. (Do not cut all the way through loin.) Fold loin open like a book, laying pork flat. Turn knife parallel to surface of cutting board, and slice left section of pork in half horizontally, cutting to, but not through, other side; fold open flat. Repeat with right section of pork. Using a meat mallet, flatten tenderloin to ½-inch thickness. Trim edges to make a clean rectangle.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add spinach to pan. Cook for 3 to 4 minutes, or until spinach is wilted, stirring frequently. Cool spinach for 10 minutes. Squeeze spinach in paper towels to remove excess liquid.
In a large bowl, combine spinach, panko, mozzarella, green onion, ½ teaspoon salt, and ½ teaspoon pepper, mixing well.
Spread spinach mixture over pork loin, leaving a 2-inch border along 1 side. Roll up tenderloin, jelly-roll fashion, toward 2-inch border. Secure with kitchen string at 3-inch intervals. Rub pork with remaining 2 tablespoons olive oil. Season with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Place on prepared baking sheet. Bake for 20 minutes.