1. Preheat the oven to 160 degC.
2. Place the first eight ingredients in a bowl. Season well with salt and pepper.
3. Place washed spinach in a microwaveable container, cover (without water) and microwave for a few minutes until wilted.
4. Drain off any “spinach water” and place that in your soup pot or use for the gravy.
5. Butterfly the pork – cut 3/4 through the meat – and lie out flat on the bench over the bacon.
6. Spread spinach over the pork, then place stuffing in a log shape down the centre of the pork. Close the meat over.
7. Wrap bacon around pork, tie with string and place on a rack in a roasting tray.
8. Cook for 90 minutes or until a meat thermometer inserted into the pork reaches between 71 and 76 degC.
9. Remove, keep warm and allow to rest. Serve alongside kumara mash with a pinch of ginger, or pumpkin mash with a hint of cinnamon.
10. Asian greens or steamed green beans also work.

Cook's tip: To make a quick sauce, place 500ml of good quality chicken stock into a pot over a low heat, add a spoonful of wholegrain mustard and an equally generous spoonful of chutney. Reduce until thickened and serve over the pork.