2 lb pork loin
salt
black pepper; freshly ground
8 oz spinach
2 slices bacon; cut into lardons
1 med onion; chopped
1 clove garlic; minced
4 tbsp breadcrumbs; fresh
1 tbsp oil; for frying
4 slices gruyere cheese; or Swiss, cut into strips
1/2 cup white wine

1. Preheat oven to 375F.

2. Butterfly the pork loin (see below). Roll out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season both sides with salt and pepper and set aside.

3. Rinse the spinach and shake dry, allowing a little water to remain clinging to the leaves.

4. Put spinach in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.

5. Wipe out the pan and put it back on the stove. Fry the bacon until cooked, remove to a paper towel to collect excess grease. Pour off all but a 2 tablespoons of fat and fry the onion until golden. Add garlic and cook for about 3 minutes.

6. Stir in the the spinach and bread crumbs. Season with salt and pepper and add bacon lardons and mix thoroughly .

7. Pat the stuffing over the meat, leaving a 1-inch border. Lay cheese strips over the stuffing. Roll and tie the pork at 2-inch intervals.

8. Heat oil in an oven safe saute pan or skillet. Brown meat on all sides.

9. Add wine to pan and transfer to the oven. Roast until done, about 45 minutes.

10. Remove from the oven and let the meat rest 10 minutes.

Slice and serve with the pan juices poured over meat.

Two ways to butterfly pork loin:
1st way - Slice into loin about 1/2 inch from the bottom side and roll loin away like unrolling a carpet. If it is uneven you can place between 2 pieces of plastic wrap and pound until even.

2nd way - Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay between 2 sheets of plastic wrap, and pound flat until even.