Spinach-Stuffed Pork Loin

    This delicious pork roast is so good you will serve it frequently, especially when entertaining. The slices reveal a striking swirl of cream cheese and brightly colored spinach, making it as beautiful as it is tasty.

    2 tablespoons olive oil
    2 shallots, finely chopped
    3 garlic cloves, chopped
    2½ to 3 cups loosely packed trimmed baby spinach (about 4 ounces)
    Salt and coarse ground black pepper
    1 boneless pork loin roast (2½ to 3 pounds)
    4 ounces full-fat cream cheese, softened
    6 slices sugar-free bacon
    2 tablespoons butter, melted
    1 tablespoon coarse-ground mustard
    1.Heat the olive oil in a large skillet over medium-high heat. Add the shallots and cook until tender, stirring frequently, 3 to 5 minutes. Stir in the garlic and cook for 30 seconds more. Stir in the spinach and cook until the spinach wilts and the excess moisture evaporates, 4 to 5 minutes. Season with salt and pepper to taste. Set aside to cool for 5 minutes.
    2.Cut the pork loin almost in half lengthwise, not cutting all the way through on one side. Open up the pork (like a book) so it lays flat. Cover with plastic wrap. Pound the meat with the flat side of a meat pounder until it is even and about ¾ inch thick. Season the meat with salt and pepper.
    3.Spread the cream cheese evenly over the meat, leaving a 1-inch boarder. Spoon the spinach mixture over the cream cheese. Roll up the meat jelly-roll style, starting at a long side, gently covering the spinach and cheese with the pork.
    4.In a small bowl, stir together the butter and mustard. Brush the mustard–butter mixture over the pork, covering completely. Wrap the meat in the bacon. Tie the pork roll with string, then place in the slow cooker, seam side down.
    5.Cover and cook on Low for 4 to 6 hours, or until tender. Remove the meat from the slow cooker and allow to stand for 15 minutes. Remove the string and slice the meat. Serve with some of the drippings spooned over each slice.

    PER SERVING: 650 CALORIES ★ FAT 51 G (71%) ★ NET CARBS 2 G (1%) ★ PROTEIN 43 G (26%)