Christmas Pork Roulade Roast with Boursin

 1 4-5-lb boneless pork loin roast
1 11-oz package baby spinach
1 cup jarred roasted red pepper, drained and chopped coarsely
2 cloves garlic, minced
1 5-oz round of Boursin cheese, brought to room temperature
1/2 cup red wine

Using your sharpest knife, butterfly the pork roast lengthwise to about 1/2-inch.  Using a meat mallet, pound the butterflied roast to even the thickness, which should be about 3/8-1/2 inch. The flattened meat should measure roughly 9x13-inches to 10x14-inches.

Preheat oven to 375F.  Quickly sauté the spinach in a bit of olive oil in a large skillet, until well wilted, and most all of the moisture is cooked off.  Lay the spinach evenly on top of the meat.  Distribute the red pepper and the Boursin over the spinach.  Sprinkle evenly with the garlic.  Salt and pepper to taste.

Roll the meat up, starting at one of the sort ends.  Tie up roast with Butcher's twine to secure roll and place in a roasting pan.  Spray with oil, salt and pepper lightly, and roast for about 20 minutes per pound, until a thermometer reads 140F.  Remove from oven, and set roast on cutting board.  Cover with aluminum foil, and let rest for 20 minutes. Roast should rise 3-5 degrees while resting.

Meanwhile place roasting pan on stove and bring juices to a boil.  Add wine and water if its a very dry pan, scrape up brown bits.  Strain jus if necessary into a serving boat.  After roast has rested, slice roast and serve with jus on the side.