Stuffed Pork Loin

Ingredients:

1 3-4 lb pork loin roast, boneless
kitchen twine
1 bottle white wine

Rub:

2 tbsp paprika
1 tbsp sweet or hot smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tbsp salt
1/2 tsp fresh cracked pepper
1 tsp ground coriander
juice of one lemon
3 tbsp olive oil

Stuffing:

1 onion, chopped
3 cloves garlic, chopped
1/2 cup raisins
1/2 cup pine nuts, toasted
1.5 cups bread crumbs
1/4 cup olive oil
salt and pepper

Directions:

1. In a bowl, combine all of the rub ingredients and stir to make a paste
2. Using a large, sharp knife, carve the roast into a flat sheet.  To do this, locate the layer of fat that is on a loin roast.  Place the edge of your knife parallel to the edge of the fat layer about 1 inch away.  slice into the roast to separate a layer about 1-1.5 inches thick.  Continue cutting in a spiral shape, letting the sliced layer fall flat to your surface and continuing to cut what remains of the roast until you reach the centre and have a somewhat flat, large rectangle.
3. apply to rub paste to both sides of the flattened roast, then roll back up and place in the fridge for a few hours or overnight.  
4. Meanwhile, prepare the stuffing. Place the raisins in a bowl or cup and cover with boiling water an set aside to soften. Heat a frying pan over medium heat and cook the onion in a tablespoon of oil until soft and translucent.  Add the garlic and cook for another minute, until fragrant.  Drain the raisins and add them to the pan along with the pine nuts and bread crumbs.  Stir together and add the rest of the oil until you have a crumbly consistency of stuffing that holds together if pressed with a fork or in your hand.  Season with salt and pepper.  Remove from the heat and set aside to cool.
5. Preheat your oven to 350 F
6. On a large cutting board, lay 3-4 long pieces of kitchen twine horizontally.  Remove the roast from the fridge and place horizontally on top of the string, so that the ends of the string stick out on either end. Make sure that the side of the roast with the layer of fat is facing down toward the cutting board. 
7. Spoon the stuffing onto the roast.  Spread it out evenly and press it down to form a fairly sold layer of stiffing covering the roast.  
8. Carefully roll up the roast into a spiral and use the kitchen twine to secure it into place.
9. Some stuffing with fall out as you roll up the roast.  Once it is secured, use your fingers to try to stuff as much of it back in at the edges as you can.
10. Place the roast in a roasting pan with a tray below it.  Pour some wine into the bottom of the tray to cover the bottom, but make sure it is not touching the bottom of the roast.  
11. Place the roast in the oven with a thermometer probe.  Cook for 1.5-2 hours, or until the thermometer reads 160 F.  After about an hour, pour in a little more wine if necessary so that the bottom of the pan remains moist and doesn't begin to char.  If the outside of the roast begins to brown too much, cover it with foil and continue cooking until it reaches temperature. 
12. When the roast reaches 160 F, remove from the oven.  Place on a rack on top of a board and tent with foil.  Allow to rest 20-30 minutes.  Reserve the pan drippings.
13. Carefully slice the roast about 1/2 inch thick.  Drizzle with the reduced wine drippings from the bottom of the pan.