Spinach and Cheese Pork RouladeServings: 3-4INGREDIENTSHerb and Olive Oil Rub:⅓ cup olive oil2 tablespoons rosemary1 tablespoon thyme2 teaspoons salt2 teaspoons pepper3 garlic cloves, mincedSpinach and Cheese Pork:1 tablespoon olive oil3 garlic cloves, minced3 cups spinachSalt & pepper½ cup ricotta ½ cup parmesan2 teaspoons salt2 teaspoons pepper1 ½ lbs of pork loin, butterflied and pounded flatOther:2 cups of carrots2 cups of onions3 cups of potatoesOlive oilSalt & pepperPREPARATION 1. In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use. 2. Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted. 3. Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined. 4. Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin. 5. Roll so that the spinach and cheese mix is on the inside. Secure with kitchen twine. 6. Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside. 7. Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes. 8. Roast at 425°F/220°C for 45 minutes, or until the internal temperature reads 145°F for medium rare or 160°F for medium. 9. Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice. 10. Serve with carrots, onions and potatoes. Enjoy! Music provided by Audio Network. Used with permission