Directions

1. Start by butterflying the pork loin to give you a flat piece of pork you will be able to re-roll.
2. Finely chop the mushrooms, shallots, herbs and mince the garlic.
3. In a frying pan on medium heat start with vegetable oil then your chopped shallots and minced garlic.
4. Once your garlic and shallots have cooked out add the chopped mushrooms. Saute until golden brown and the mushrooms have released some of their moisture.
5. After mushrooms have cooked, deglaze your pan with white wine and season with salt and black pepper.
6. Remove the cooked mushroom mixture from the pan and allow to cool before folding in your Saputo Ricotta Fiorella and fresh baby spinach.
7. Layer the mushroom and ricotta mixture on the pork loin then roll back to the original shape of the pork loin.
8. Mix the chopped herbs with olive oil then coat the outside of the pork loin and generously season with sea salt and cracked black pepper.
9. Roast in an oven at 350°F for approximately 60 minutes. The internal temperature should be 145°F. Once cooked allow the pork loin to rest for 20 minutes.
10. Once rested, slice and serve.