1 tbsp. canola oil, divided
1 onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 cup 100% whole wheat Panko crumbs
or 3 slices whole grain bread, cut into small cubes
½ cup sodium-reduced
1 tbsp. finely chopped
¼ tsp. ground sage
½ cup dried cranberries
(alternative: chopped dried apricots or raisins)
2 lb. boneless rib end pork roast, excess fat trimmed
1 tbsp. balsamic vinegar
1½ cups loosely packed baby spinach leaves
Preheat oven to 350°F.
Heat 1 tsp. oil in non-stick medium skillet. Add onion and celery; cook and stir on medium heat for 5 minutes or until softened. Stir in garlic and cook 1 minute longer. Remove from heat. Add panko crumbs (or breadcrumbs, if using), broth, rosemary, sage and cranberries; toss and set aside.
Place roast on a clean cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to the work surface, make a cut ½-in. deep lengthwise through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through roast. Cover meat with plastic wrap and pound to even thickness, approx. 1/3-in. thick. It’s a great way to get rid of aggression: either use a meat pounder or the bottom of a heavy-bottom small saucepan. (Tip: You should end up with a piece of meat that is approx. ½-in. thick and 3 times the size of the original roast.) Whisk remaining 2 tsp. oil with vinegar in a small bowl. Brush half of the mixture over the cut side of pork.
Place spinach in an even layer over pork, and top with the stuffing mixture, leaving a 1-in. border. Press stuffing mixture down and roll up tightly like a jelly roll, starting at one short side. Tie closed with kitchen string. Place in roasting or shallow pan. Roast for 1 hour and 10 minutes or until internal temperature reaches 160°F, brushing with the oil and balsamic mixture at the 40 minute mark. When done, remove from the oven, cover with foil and let rest 10 minutes before slicing to serve.