- 1 Cup California golden raisins
- 2 Teaspoons Olive oil
- 3/4 Cup Spinach, chopped and cooked
- 1/4 Pound Prosciutto, chopped
- 4 Tablespoons Fresh breadcrumbs
- 4 Tablespoons Pine nuts, toasted
- 3/4 Cup Shredded Provolone
- 1/2 Teaspoon Salt, divided
- Freshly ground Black Pepper
- 21/2 Pounds Pork Loin, center cut, butterflied
- 1 Cup Marsala wine
- 1/2 Cup Chicken Broth, reduced- sodium
- 2 Tablespoons Unsalted Butter
Preheat oven to 350º. In a bowl, mix together spinach, prosciutto, raisins, breadcrumbs, pine nuts, provolone, 1 teaspoon oil, and 1/4 teaspoon salt and pepper to taste. Pound pork loin to an even thickness, about 1/2-inch thick. Sprinkle both sides of meat with remaining salt and pepper. Spread spinach mixture over the meat. Roll up, from short end, and tie with kitchen string to hold closed. Heat a large ovenproof pan over medium-high heat and add remaining oil. Cook meat, turning, until outside is browned. Place pan in oven and cook 1 hour, or until meat reaches an internal temperature of 140°F. Remove pan from oven, place pork on a cutting board, and cut off string. Let rest 5 – 10 minutes.
While meat is resting, prepare the sauce. Remove excess fat from the roasting pan, leaving behind the brown bits. Place pan on burner over high heat and add Marsala and chicken stock. Bring liquid to a boil, scrapping the pan with a spoon to bring up the brown bits. Cook until liquid is reduced by half. Remove from heat and swirl in the butter. Season to taste with salt and pepper. Spoon sauce over the sliced pork to serve.
Recipe can also be found at Relish.com