You are here: Home » Recipes » Sweet Stuffed Sicilian Pork Loin Sweet Stuffed Sicilian Pork Loin User Submitted Recipe by Felice Bogus Yield 6 servings Prep 30 minutes Cook 70 minutes California raisins star in this show-stopping Italian-inspired pork roast. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 3/4 cup chopped cooked spinach1/4 pound chopped prosciutto1 cup golden California raisins4 tablespoons fresh breadcrumbs4 tablespoons pine nuts, toasted3/4 cup shredded provolone2 teaspoons olive oil, divided1/2 teaspoon salt, divided Freshly ground black pepper2 1/2 pounds center cut pork loin, butterflied1 cup Marsala wine1/2 cup reduced-sodium chicken broth2 tablespoons unsalted butter Instructions Preheat oven to 350F. Combine spinach, prosciutto, raisins, breadcrumbs, pine nuts, provolone, 1 teaspoon oil, 1/4 teaspoon salt and pepper. Pound pork loin to an even thickness, about ½-inch thick. Sprinkle both sides of meat with remaining salt and pepper. Spread spinach mixture over meat. Roll up, from short end, and tie with kitchen string. Heat a large ovenproof pan over high heat and add remaining oil. Cook meat, turning, until outside is browned. Place pan in oven and cook 1 hour, or until meat reaches an internal temperature of 140F. Remove pan from oven, place pork on a cutting board, and cut off string. Let rest 5 to 10 minutes. While meat is resting, prepare sauce. Remove excess fat from roasting pan, leaving behind the brown bits. Place pan on burner over high heat and add Marsala and chicken broth. Bring to a boil, scraping pan with a spoon to loosen brown bits. Cook until reduced by half. Remove from heat and swirl in butter. Spoon sauce over the sliced pork to serve. Recipe by Felice Bogus, Raleigh, N.C.