Stuffed Boneless Pork Loin Roast with Roasted Vegetables | Heinen's Recipes

Ingredients

• 2 2 lb. boneless pork loin roasts
• 2 cups packed baby spinach
• 8 oz. shredded fontina cheese
• ½ cup julienne sun-dried tomatoes
• 30 roasted garlic cloves
• 2 Tbsp. cooking oil
• 2 cups chicken stock
• ½ cup white wine
• 2 Tbsp. unsalted butter
• 1 tsp. fresh thyme leaves
• Salt and pepper, to taste
• 2 lbs. fingerling potatoes
• 3 Tbsp. olive oil
• 8 strips bacon, thinly sliced
• 2 lbs. Brussels sprouts, cut in half