Roasted Pork Loin Stuffed With Spinach And Prosciutto

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I made this but I did the stuffing differently. I cooked sausage with mushrooms, onions, and garlic. Once the sausage was done I added the spinach and cooked it till it was mixed together really well. Then I put it in a bowl and added Italian bread crumbs. About a cup and a half till it made more of a "stuffing".
27d3a864b0ae   •  5 Oct   •  Report
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Two 10-ounce packages of frozen chopped spinach, thawed

2/3 cup freshly grated Parmesan cheese (about 3 ounces)

2 garlic cloves, minced

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Two 3-pound boneless pork loins, butterflied

1/4 pound thinly sliced prosciutto

1 1/2 cups chicken stock or canned low-sodium broth

1/2 cup dry white wine

1 teaspoon all-purpose flour mixed with 1 tablespoon of water

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