Nutritional Information Calories: 231 Fat: 10.9g Protein: 26.5g Carbohydrates: 7.1g Fiber: 2.6g Cholesterol: 70.0mg. Sodium: 377 mg. Calcium: 91 mg. Garlic-Stuffed Pork Loin With Spinach, Raisins and Pine Nuts Ingredients 1/4 cup finely chopped raisins(aisle # 4) 2 tablespoons finely chopped pine nuts(produce dept., aisle # 7, aisle # 8) 2 garlic cloves, minced (produce department) 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry (frozen food) 3/4 teaspoon salt, divided(aisle # 8) 1/2 teaspoon black pepper, divided(spice rack end of aisle # 7) 1 (2-pound) boned pork loin roast, trimmed and butterflied ready to be stuffed(service meat department) 2 bacon slices(service meat department) Cooking spray of your choice(aisle # 8) 2 cups water Directions   1. Preheat oven to 400 degrees. 2. Combine chopped raisins, pine nuts, garlic, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. 3. Open up roast roast. Spread spinach mixture down center of pork to within 1/2 inch of sides. Roll up pork, jelly-roll fashion, starting with long side. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place bacon over pork. Secure at 2-inch intervals with heavy string. 4. Place pork on a rack coated with cooking spray. Pour 2 cups water into a shallow roasting pan; place rack in pan. Insert meat thermometer into thickest portion of pork. Bake at 400 degrees for 1 hour or until the thermometer registers 160 degrees (slightly pink). 5. Place pork on a platter; cover and let stand 10 minutes before slicing. Cut into 8 slices; serve warm. Servings Serves 8 Time To Cook Preparation Time: 1 1/4 hours complete   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.