1/4 cup finely chopped raisins
2 T. finely chopped pine nuts
2 garlic cloves, minced
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
1 (2-pound) boned pork loin roast
2 bacon slices
Cooking spray
2 cups water

Preheat oven to 400. Combine chopped raisins, pine nuts, garlic, spinach, 1/2 tsp. salt, and 1/4 tsp. pepper. Unroll roast, and trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side, and open flat. Place plastic wrap over pork, and flatten to an even thickness using a meat mallet or rolling pin. 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 tsp. salt and 1/4 tsp. pepper. Place bacon over pork. Secure at 2-inch intervals with heavy string. 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&176; for 1 hour or until the thermometer registers 160&176; (slightly pink). Place pork on a platter; cover and let stand 10 minutes before slicing. Cut into 8 slices; serve warm.

Yield: 8 servings
Serving size: 1 slice

Calories: 231
Fat: 10.9g
Fiber: 2.6g