Ingredients

• Stuffing:
  1 pound Feta cheese
• 1/4 cup fresh parsley
• 8 ounces Swiss cheese
• 1 1/2 teaspoons salt and pepper
• 4 ounces Parmesan cheese
• 2 pork loins, boneless cleaned and butterflied (32 ounces)
• 8 slices white bread, crust removed
• 4 large eggs
• 2 1/2 pounds frozen spinach, thawed and drained
• 1/4 cup fresh rosemary

• Sauce:
  4 cups demiglace

• 1/4 cup prepared horseradish
• 1 tablespoon fresh rosemary

Instructions

Process cheese and bread in food processor until mixture is combined. Add remaining ingredients and combine thoroughly. Fold in spinach. Lay out pork loins and pound out until thin. Divide mixture among loins, spreading it evenly on surface. Roll up each loin, securing with string. Roast pork in 350 degree oven until pork is done (35-40 minutes). Serve with sauce.