Stuffed Pork Loin

1. First we need to roll cut the pork loin. The easiest way to describe the method is this: Lay your knife parallel to the cutting board with one end of the pork loin nearest to you. Slice 1/2 an inch from cutting board (you are trying to get the pork loin as thin as possible) from right to left but don’t cut all the way through, leave at least 1/2 an inch as a hinge. Now place your knife in the centre of the pork loin “book”, blade facing left. Cut another flap towards the left, leaving another 1/2″ as a hinge. You should now have a 1/2″ thick piece of pork loin that you will be able to stuff and roll up.
2. In a large, deep sauté pan melt butter over medium heat.
3. Add in mushrooms and garlic and sauté until softened. Add in bacon and allow to crisp as much as possible. Add spinach and sauté until completely wilted.
4. Deglaze pan with wine and allow to completely evaporate.
5. Stir in cheeses (chevre and feta), thyme, and green onions and remove from heat. Season with salt and pepper. Set aside to cool for a few minutes.
6. Preheat oven to 375°F.
7. Leaving one inch of space from edge of loin, spoon on the cheese/spinach mixture in thick line. Roll left edge over towards the right. Tie with kitchen twine (or if you don’t have any just rest pork on baking sheet with seam side down) and place on greased baking sheet.
8. Mix crust ingredients in a small bowl and slather onto loin in a thick layer, coating all sides (except the bottom).
9. Roast in preheated oven for 50-55 minutes. Internal temperature should be 160°F and there should be a tinge of pink left in the pork.
10. Allow to rest for a few minutes before carving.
11. Serve with small side salad for a nice light meal.