Oct 23, 2012 1:19 PM
The Cliff House
3 cups Crimini mushrooms, sliced
4 ounces thinly sliced bacon, coarsely chopped
4 Fuji apples, peeled and rough chopped
1 cup pine nuts, toasted
2 pounds fresh baby spinach
1/2 cup yellow onion, finely chopped
1/4 cup fresh Italian parsley, finely chopped
1 tablespoon fresh rosemary, minced
2lb Center Cut Pork Loin
Sauté bacon in heavy large skillet over medium heat until crisp, about 10 minutes. Add Crimini mushrooms, apples and onion. Sauté until mushrooms begin to brown, about 8 minutes. Remove from heat. Stir in spinach and pine nuts, then parsley and rosemary. Season stuffing to taste with salt and pepper. Cool stuffing completely.
Cover opened pork loin with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle pork with salt and pepper. Spread stuffing over top of pork, leaving an inch wide border exposed. Starting on one long side, roll up pork tightly akin to a jelly roll. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375°F. Heat 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Sear pork roll one side at a time, turning when golden brown. Continue until completely browned, about 12 minutes. Add two cups water to the pan and place the entire pan in the oven. Baste with broth and brush with butter occasionally. Roast until pork is brown and a thermometer inserted into the center of the roll registers 165°F, about 40 minutes. Transfer pork to platter to cool, cut twine with scissors and remove. Tent loosely with foil to keep warm.