Sweet Stuffed Sicilian Pork Loin

• 3/4 cup chopped cooked spinach
• 1/4 lb chopped prosciutto
• 1 cup golden California raisins
• 4 tbls fresh breadcrumbs
• 4 tbls toasted pine nuts
• 3/4 cup shredded provolone
• 2 tsp olive oil, divided
• Freshly ground black pepper
• 2 1/2 lbs center cut pork loin, butterflied
• 1 cup Marsala wine
• 1/2 cup reduced-sodium chicken broth
• 2 tbls unsalted butter

1. 1. Preheat oven to 350.
2. 2. Combine spinach, prosciutto, raisin, breadcrumbs, pine nuts, provolone, 1 tsp oil, 1/4 tsp salt and pepper.
3. 3. Pound pork into an even thickness, about 1/2 inch. Sprinkle both sides of meat with remaining salt and pepper.
4. 4. Spread spinach mixture over meat. Roll up from short end and tie off with kitchen string.
5. 5. Heat a large oven proof pan over high heat and add remaining oil. Cook meat, turning, until outside is brown.
6. 6. Place pan in oven and cokk 1 hour, or until meat reaches an internal temperature of 140 degrees F. Remove pan from oven, place pork on cutting board and cut off string. Let rest 5-10 minutes.
7. 7. While meat is resting, prepare sauce. Remove excess fat from the roasting pan, leaving behind the brown bits. Place the pan on a burner over high heat and add Marsala and chicken broth. Bring to a boil, scraping pan with spoon to loosen the brown bits. Cook until reduced by half. Remove from heat and swirl in butter. Spoon sauce over sliced pork to serve.

golden california raisins, breadcrumbs, nuts, shredded provolone, olive oil, freshly ground black pepper, center, marsala wine, chicken broth, butter

Taken from www.epicurious.com/recipes/member/views/sweet-stuffed-sicilian-pork-loin-52359281 (may not work)