Ingredients

3 -4 lbs boneless pork loin
White wine
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper

Stuffing:

10 ounces frozen spinach, thawed and drained
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
1 1/2 tablespoons Dijon mustard
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground black pepper
1/2 cup chopped green onion
2 slices bacon, cooked and crumbled
1/4 cup walnuts, chopped (optional)

Instructions

Preheat oven to 350°F.

2:To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.

3:Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.

4:Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.

5:Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.

6:Roast for 45-60 minutes, or until internal temperature is 150-155°F
Let stand for 1 minute.

7:Slice the pork, removing twine as necessary.