Pork Loin Roulade with Spinach and Roasted Red Peppers

Steps

1. Preheat oven to 375°F. To butterfly pork, cut into pork loin lengthwise about ¾ of the way through, then cut the two halves lengthwise about ¾ of the way through and open pork loin like a book. Flatten out and cover pork with plastic wrap. Using a meat mallet, pound evenly to about ⅓” thickness. Season both sides with salt and pepper.
2. In a large oven-safe skillet, heat 1 tablespoon oil over medium-low. Add spinach and garlic. Season with salt and pepper. Cook until spinach is wilted, 1 to 2 minutes. Transfer to a bowl and stir in parsley and ricotta. Mix until combined. Spread mixture evenly on half of pork loin, leaving a 1” border on the sides.
3. Wipe bowl clean and add peppers, bread crumbs, Parmesan and 1 tablespoon oil. Spread on other half of pork loin, leaving a 1” border on the sides.
4. Carefully roll pork loin into a tight cylinder. Tie with 14”-long pieces of butcher’s twine, spacing 1” apart.
5. Heat remaining 2 tablespoons oil in same skillet over medium-high. Sear pork on all sides until browned, 3 to 4 minutes per side. Place skillet in oven and roast until internal temperature reaches 145°F, 35 to 40 minutes.
6. Transfer pork from skillet to cutting board and let rest 10 to 15 minutes before slicing and serving.