Pork Roast Roll
By: Bucataru Maniacu
Published: Sunday, December 6, 2009 - 1:30am

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

1 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

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Bucataru Maniacu

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