Spinach And Mint-Basil Pesto-Stuffed Pork Loin

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1 cup fresh basil leaves

1/2 cup fresh mint leaves

1/4 cup pine nuts

1 teaspoon salt

1 tablespoon minced garlic

1/2 cup shredded Parmesan

1/4 cup olive oil

2 (3 pound) pork loins, 10 to 12-inches long

Salt and freshly ground black pepper

1/2 cup crumbled feta cheese

2 cups fresh spinach

3 tablespoons grapeseed oil

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