Pork Roast Stuffed with Cornbread, Golden Raisins, Spinach and Feta Cheese...Served with Orange-Ginger Sauce

3 lb. fresh pork roast
2 T. butter
1/2 medium onion, chopped finely
3/4 c. chicken broth or stock
1/2 t. dried sage
2 c. cornbread dressing crumbs
1/2 c. golden raisins
3 c. fresh spinach, packed
1 (4 oz) carton crumbled feta cheese
salt and pepper

Preheat oven to 350 degrees. Place spinach on cutting board and chop finely. Set aside.
In large skillet, melt butter over medium-high heat. Add onions and saute until soft, about 5 minutes. Remove from heat. Add chicken broth, sage, and 1 tsp salt. Stir to combine. Add cornbread crumbs and toss to coat. Add raisins, spinach and feta cheese. Toss gently to combine. Set aside.

Double-butterfly the pork roast. Here is how you do it:
1. Lay the pork roast on a cutting board. Using a sharp knife, cut lengthwise, separating the top 2/3 from the rest of the roast (it is helpful to start in a corner) - but stop at the opposite side before cutting all the way through. Open this top 2/3 of the roast onto the cutting board like you are opening a book.
2. Starting at the center line of the roast, repeat this same procedure by cutting the two-thirds (left) side of the roast in half - but once again, stop at the opposite edge before cutting all the way through.
3. Once laid out, it will resemble a tri-fold book, laid flat. Pound the roast, if necessary, to a thickness of about 1/2".

Generously salt and pepper both sides of the flattened roast. Spread the stuffing mixture evenly on top, stopping 1/2" from all four sides. Starting from one side, tightly and securely roll up the roast and tie with kitchen twine every 2 inches. Place in a roasting pan on the middle oven rack and cook for 50-60 minutes, until the internal temperature reaches 130-135 degrees. Let rest 10-15 minutes. Slice into 1-inch slices and arrange on a platter. Serve with Orange-Ginger sauce. Serves 8.

Orange-Ginger Sauce
1/3 cup packed brown sugar
2 T. cornstarch
2 c. orange juice
1/2 t. ground ginger

Combine brown sugar and cornstarch in a saucepan. Add orange juice and ground ginger. While stirring, bring to a boil over medium-high heat. Reduce temperature and simmer, continuing to stir until slightly thickened, about 5-7 minutes.