very easy and tasty filling for pork loin roast. I wanted to do the Cooking Light cover, but my crowd doesn't like bitter broccoli rabe, so I went searching for another filling & found this one. My roast was awesome! Complete with pomegranate arils for garnish! So festive for Christmas. Raves from all who ate it. I butterflied the roast to lay flat for making into a roll. I laid the proscuitto on the splayed out meat, then spread the spinach filling almost to edges, rolled up, tied with butcher's twine. It definitely took longer than 45 minutes to bake. I had it at 350 degrees on convection and it still took 75 minutes. I was using a leave-in temperature probe. I put roast on a rack in a roasting pan, poured the broth & wine in the pan, covered loosely with foil. Steam-baking is the key! Since we were feeding 22 people, I dispensed with any 'gravy' or jus. Just sliced the roast, garnished with arils, and served! Awesome!