2 1/2 - 3 lb. prime pork roast, boneless loin
1 (10 oz.) frozen spinach, chopped and thawed
2 med. potatoes
1/2 c. parmesan cheese, grated
1 tsp. nutmeg
1/8 tsp. salt
1 lg. egg white
Cording - toothpicks

Peel and cube potatoes; boil in water with salt until tender. Drain, reserving liquid. Mash potatoes with cheese, nutmeg, egg white and 2 tablespoons reserved liquid. While this is cooking, butterfly roast 1" thick, leaving 1/2" from end. Open roast and pound with a mallet with waxed paper on top until meat is 1/2" thick. Drain and squeeze all liquid from spinach. Put spinach on top of meat, leaving 1/2" from seam edge in front. Next, smooth potato mixture on top of spinach. Roll meat up using toothpicks to hold together while taking cording to tie around roast every 1" interval. Remove toothpicks. Cook roast in foil, placing seam side down, at 400 degrees for 30 minutes. Open foil so roast can brown at 350 degrees for 45 minutes. Serves 6 and makes a beautiful presentation.