This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 3 lbs Pork Loin

• Salt and pepper

• 1 T. olive oil

• ½ c. onion cut in small dice

• ¼ c. carrot cut in small dice

• ¼ c. red bell pepper cut in small dice

• ½ c. zucchini cut in small dice

• 1 clove garlic, finely minced

• 4 ounces frozen chopped spinach, thawed and squeezed dry

• 4 ounces sliced prosciutto

• 15 slices bacon

Directions:

Step 1: Cut the loin in a long strip, butterflying over and over about ½ inch thickness. The strip should be about 12 to 15 inches long. Sprinkle lightly with salt and pepper. Lay out slices on the pork.

Step 2: In a small fry pan, heat the olive oil and add the onion and carrot. Sauté until the carrot is softened and the onion is cooked through. Add the red pepper, zucchini, garlic, and spinach and cook an additional 3 minutes, stirring frequently to prevent the garlic from burning.

Step 3: Pour the filling onto the pork loin and roll jellyroll style.

Step 4: Lay out the bacon on a cookie sheet side by side just slightly overlaying each piece to keep the bacon in a sheet for wrapping.

Step 5: Place the pork loin on the bacon so the bacon continues the rolling motion of the pork. Wrap the bacon completely around the pork loin then put the loin on a sprayed cookie sheet with the end pieces down so the bacon does not come unwrapped.

Step 6: Roast for 1 hour and 15 minutes, cook 15 minutes and cut about 1” thick.

Makes about 6 servings