Spinach-And-Herb Stuffed Pork

• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 (3-ounce) package cream cheese, softened
• 4 green onions, chopped
• 1/4 cup chopped fresh basil
• 2 to 3 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh tarragon
• 1/4 teaspoon ground red pepper
• 1 (3- to 4-pound) boneless pork loin roast
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Stir together first 7 ingredients.
2. Cut roast lengthwise, cutting to but not through other side. Open cut piece to enlarge roast; pound to 1/2-inch thickness, making a large rectangle. Sprinkle with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll jellyroll fashion, and tie securely with heavy string at 2-inch intervals. Place roast on a lightly greased rack in a shallow roasting pan.
3. Bake at 325u0b0 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0. Increase temperature to 375u0b0, and bake 10 minutes or until browned. Remove from oven, and let stand 5 minutes. Remove string.
4. Note: To make ahead, bake roast, and cool. Wrap tightly in aluminum foil, and refrigerate. To serve, uncover and place roast in rack in a roasting pan; cover loosely with foil, and add water to pan. Bake at 375u0b0 for 45 minutes.

cream cheese, green onions, fresh basil, garlic, tarragon, ground red pepper, pork loin roast, salt, pepper

Taken from www.myrecipes.com/recipe/spinach-and-herb-stuffed-pork (may not work)