This pork dish is perfect for a dinner party - or a Wednesday night!
Preheat oven to 450 degrees.
Sauté the spinach with the olive oil in a large frying pan over medium heat. Season with salt, pepper, and pepper flakes. Cook until the spinach has completely wilted and cooked down, about 2-3 minutes. Stir in the garlic and shallot, and sauté for 1 minute. Let the spinach mixture cool for a few minutes. Wrap spinach in a clean kitchen towel and squeeze to get rid of most of the moisture.
In a large bowl combine the cooked spinach with the cream cheese and tomatoes. Stir well to combine.
On a flat work surface, butterfly the pork so that it opens like a book. Cover with plastic wrap, and flatten with a meat tenderizer, so that it’s approximately ½-inch thick.
Top with prosciutto and spinach mixture.
Cut several pieces of kitchen twine to approximately 5-6 inches long, and place under the pork. Roll pork tightly, and tie snugly with kitchen twine. Cut off any overhang.
Place the pork in a baking pan, and bake for 20 minutes. Reduce heat to 350, and bake for an additional 45-60 minutes, or until the pork registers between 145-165 degrees.
Tent with foil, and let the pork rest for 10 minutes.
Cut the twine off, and slice pork into ½-inch pieces.