Spinach- and Mushroom-Stuffed Pork Roast

 

2- to 2 1/2-pound pork boneless loin roast

2

tablespoons olive or vegetable oil

3

cloves garlic, finely chopped

1

package (6 ounces) fresh baby portabella mushrooms, chopped

1

package (9 ounces) frozen chopped spinach, thawed and squeezed to drain

1/2

cup soft bread crumbs (1 slice bread)

1/3

cup grated Parmesan cheese

1/2

teaspoon salt

• 1 To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
• 2 Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
• 3 Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
• 4 Cover and cook on low heat setting 6 to 7 hours or until pork is tender.