Stuffed Pork Loin with Spinach and Parmesan

I made this pork loin one evening and it was a big hit. I will definitely serve this to company!

• 3-4 lb. pork loin, trimmed of excess fat
• 2 soft rolls, processed into crumbs
• 1 cup chopped spinach (thawed and drained if using frozen)
• Butter
• 1/4 cup Parmesan
• 1/2 cup shredded mozzarella
• 2/3 cup vegetable broth
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

Combine bread crumbs with all of the remaining ingredients and 2/3 cup of vegetable broth. Set the pork on a cutting board and slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat to lay flat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside. 

Spread the stuffing over the pork. Gently roll the pork being careful not to make the roll tight enough to squeeze out the stuffing. Start at one end and wrap with string to secure the roll.

Sprinkle the stuffed pork loin with salt and pepper. Bake at 350 degrees for 1.5 hours or until internal temperature reaches 160.