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Rolled stuffed pork loin sliced to reveal a colorful spiral of fillings. This high protein mediterranean family dish is a carnivore centerpiece that's both impressive and freezer-friendly.
Butterfly the pork loin horizontally without cutting all the way through, then open it like a book. Lay plastic wrap over the pork and pound to an even ¾-inch thickness for uniform cooking.
Rub both sides of the pork with olive oil, garlic, lemon zest, salt, and black pepper. Let it rest at room temperature for 15 minutes.
Layer prosciutto, provolone cheese, baby spinach, and strips of roasted red bell pepper evenly over the prepared pork, keeping fillings about 1 inch from the edges.
Tightly roll the pork loin from the short end to enclose the filling into a spiral. Secure every few inches with kitchen twine to hold its shape during roasting.
Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high, sear the rolled pork on all sides until golden brown, about 2–3 minutes per side.
Transfer the skillet to the oven and roast the pork for 50–60 minutes or until the internal temperature reaches 145°F (63°C). Let the meat rest tented with foil for 10 minutes before slicing to prevent the juices from running out.
