For the best results, brine the pork loin overnight before preparing.

Cook the stuffing according to directions.

Cook the bacon and remove when done

Cook the garlic and mushrooms in the bacon grease, and then add the stuffing.

Chop the bacon into small pieces and add to the stuffing.

Lay the pork loin on the cutting board and start a cut about 1” above the board. Make long steady cuts and unroll the loin to make a flat “mat” of pork loin. Season the inside of the loin.

Spread the spinach leaves over the pork loin “mat”.

Add the parsley to the stuffing and then spread the stuffing out over spinach leaves.

Carefully roll up the pork loin with the stuffing, and tie with butchers twine.

Season the outside of the pork roast.

Cook on the grill or in the oven until the pork temp reaches 145 degrees F in the center.

I prefer to do this on the smoker, and that will take about 2 hours. A hotter oven or grill will take less time (1-1.5 hours) but will not be as flavorful or tender.