Pork Roast Roll

Photo: Bucataru Maniacu

Ingredients

2 1/2 - 3 lb. prime pork roast, boneless loin

1 (10 oz.) frozen spinach, chopped and thawed

2 med. potatoes

1/2 cup parmesan cheese, grated

1 teaspoon nutmeg

1/8 teaspoon salt

1 lg. egg white

Cording - toothpicks

Preparation

Peel and cube potatoes; boil in water with salt until tender. Drain, reserving liquid. Mash potatoes with cheese, nutmeg, egg white and 2 tablespoons reserved liquid. While this is cooking, butterfly roast 1" thick, leaving 1/2" from end. Open roast and pound with a mallet with waxed paper on top until meat is 1/2" thick. Drain and squeeze all liquid from spinach. Put spinach on top of meat, leaving 1/2" from seam edge in front. Next, smooth potato mixture on top of spinach. Roll meat up using toothpicks to hold togethe