Fruit and Spinach Rolled Pork Loin

This recipe has a few steps and a little more prep time then my usual recipes but it's well worth the effort.  This would be a great main meat to serve guests.  Begin by preheating the oven to 325 degrees.
1.  PORK  Place a 3 to 4 pound pork loin on a cutting board and make a 3/4 to one inch cut down the length of the loin. Spread the pork open (butterfly) and make a second cut 3/4 to one inch along the previous cut.  Do this a third time until the loin is layed out in a large rectangle.  Cover the meat with a sheet of wax paper and pound it with a meat mallet.
2.  FILLING Dice a 1/2 cup of onion and saute it in two tablespoons of butter, add 1/2 cup of raisins and 1/2 package of chopped frozen spinach.  Add a splash of your favorite flavored dipping oil (for beef and pork, I like Rosemary with Roasted Garlic Dipping Oil) and simmer on low for 15 minutes until the flavors are well blended.
3.  RUB  Season the outside of the pork loin with Johnny's and pepper.  Mix 1/3 cup of Dijon mustard, 2 minced garlic cloves and little olive oil to make a paste you'll rub on the outside of the rolled pork loin.
4.  ASSEMBLE  Spread the filling evenly over the flattened pork to 3/4 inch from all edges.  Roll it up tight jelly-roll style and place it seam down in a 13 x 9 baking dish. (Some folks like to tie the pork loin with string, but I haven't had a problem with them coming undone)  Bake the pork loin for 60 minutes and let it rest for 10 minutes before slicing and serving.

You can make and assemble this hours in advance and simply place it in the oven when guests arrive or approximately one hour and ten minutes before you wish to eat.