Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish. Courtesy of Joanne Lusted and The Test Kitchen (Canadian Living)

Yield: 8 Servings

Ingredients

• 1 Package (5 oz/140 g) Baby Spinach
• 3 Tbsp Olive Oil
• 3 Garlic Cloves, minced
• 1 Leek (white and light green parts only), thinly sliced (about 2-½ cups)
• 1 Can (398 mL) Artichoke Hearts, drained, pressed and chopped
• 1 Cup Shredded Gouda Cheese
• ¾ Cup Fresh Bread Crumbs
• ½ Cup Grated Parmesan Cheese
• ? Cup Chopped Fresh Italian Parsley
• ½ tsp Each Salt and Pepper
• 3 lbs (1.35 kg) Centre-cut Johnston’s Boneless Pork Loin
• ¼ Cup Extra-virgin Olive Oil
• 3 Tbsp Chopped Fresh Oregano
• 3 Tbsp Lemon Juice
• 1 Tbsp Dijon Mustard
• ½ tsp Each Salt and Pepper
• ¼ tsp Hot Pepper Flakes
• 1 lb (450 g) Mini Yukon Gold Potatoes or yellow fingerling potatoes, scrubbed and cut in half lengthwise
• 2 Carrots, peeled and diagonally cut in ½-inch thick slices
• 1 Large Onion, chopped

Cooking Directions

1. In Dutch oven, cover and cook spinach with 2 tablespoons water over medium-high heat, stirring once, until wilted, about 2 minutes. Transfer to sieve; press out moisture. Transfer to large bowl and let cool.
2. In same pot, heat 2 tablespoons of the oil over medium heat; cook garlic and leek, stirring occasionally, until softened, 4 to 6 minutes. Add to spinach.
3. Add artichokes, Gouda cheese, bread crumbs, Parmesan cheese, parsley and ¼ teaspoon each of the salt and pepper to spinach mixture; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. Place pork, fat side up, on cutting board. Starting ½ inch (1 cm) from bottom of roast, cut 1-inch (2.5 cm) deep horizontal cut along length of roast. Continue to cut deeper into roast, horizontally, pushing away or “unrolling” meat as you cut, to form 12- x 10-inch (30 x 25 cm) flat rectangle.
5. Mound spinach mixture along centre; fold pork in half to cover. Place four 17-inch (43 cm) lengths of string crosswise under loin; tie at top and cut off excess string.
6. Brush with remaining oil; sprinkle with remaining salt and pepper. Transfer to roasting pan.
7. Vegetables: In large bowl, whisk together oil, oregano, lemon juice, mustard, salt, pepper and hot pepper flakes. Add potatoes, carrots and onion and toss to coat; arrange around pork. (Make-ahead: Cover and refrigerate for up to 12 hours.)
8. Roast in 400°F (200°C) oven, basting 3 times with pan juices, until juices run clear when pork is pierced and meat is still slightly pink in centre, about 1-¼ hours.
9. Transfer pork to cutting board and cover loosely with foil; let stand for about 20 minutes before carving into 8 slices.
10. Roast vegetables until potatoes are browned and tender, about 25 minutes. Serve with pork.