Pork Roast Stuffed with Roasted Red Peppers and Spinach – Vince & Joe’s Gourmet Markets

Ingredients

• Spice Rub
• 1 ½ tablespoons Fresh Oregano, chopped
• 1 ½ tablespoons Fresh Thyme, chopped
• 1 teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• 1 ½ teaspoons Kosher Salt
• ½ teaspoon Black Pepper, freshly ground
• Olive Oil for rubbing on the Roast
• Stuffed Roast
• 3 - 3 ½ pound boneless Pork Loin Roast, butterflied
• 6-8 cloves Garlic, minced
• 4 cups Baby Spinach
• 16 ounce jar Roasted Red Peppers, drained
• 12 thin slices prosciutto di parma
• 16 slices aged provolone
• Vegetables for Roast
• 1 onion chopped
• 2 carrots chopped
• 3 celery stalks chopped
• 1 fennel chopped
• 1 quart Vince and Joe’s Gravy