Yield: six portions
- 1 each 10-oz. package fresh leaf spinach, stemmed, wilted, cooled
- 3/4 c. dried yellow tomatoes, reconstituted, drained well, liquid reserved
- 1 each egg white, lightly beaten
- 3 lb. pork loin, boneless
- 2 tsp. ground black pepper
- 2 tsp. marjoram, fresh, chopped
- 3 oz. proscuitto ham, thinly sliced
- 3 oz. mozzarella cheese, thinly sliced
- 1/4 c. garlic, chopped fine
- 1 tsp. thyme, dried leaf
- 2 tsp. salt
- 1 c. white wine
- 1 c. heavy cream
- 1/2 c. water
- 1/2 c. cornstarch
- 1/4 c. chopped parsley
- Trim spinach and wilt it lightly in some boiling water. Cool it immediately with cold water and press it in a sieve to drain it well.
- Place the pork loin on a flat work surface and butterfly the loin so that it is about one inch thick. Brush the open center of the loin with the egg white, season with ground black pepper and marjoram, and layer in the spinach, proscuitto, tomatoes and cheese. Roll up the meat and tie it with some twine or butcher string.
- Season the outside of the pork loin with the garlic and thyme, along with the leftover marjoram, salt and black pepper.
- Place seasoned pork loin in roast pan in a preheated 325°F oven. Cook for about 1-1/2 hours, or until a meat thermometer inserted in the thickest part of the roast registers 155°F. Remove the meat from the roast pan and let it rest 20 minutes away from the oven before carving for service.
- Add the white wine to the roast pan, and scrape any browned particles from the bottom of the pan. Pour the entire contents into a saucepot. Bring to a boil on the stove. Add the heavy cream and the sun-dried tomato liquid and cook until the liquids in the pot are reduced by 1/2 volume.
- Make a slurry by combining the water and cornstarch thoroughly. Add the slurry a little at a time to the boiling wine and cream, stirring constantly, until the sauce becomes thick enough to coat the back of a spoon.
- Remove from the heat and add the parsley, stirring into the sauce. Serve over the sliced pork loin.