Directions

• In a medium skillet, heat 1 Tbs olive oil; sauté onion and 2 Tbs garlic for 3 to 4 minutes.
• Add spinach, red pepper, basil, and pomegranate seeds or dried cranberries, 2 tsp lemon pepper, and red wine vinegar.
• Cook additional 2 to 3 minutes until spinach is wilted; set aside.
• Lay boneless loin or sirloin on cutting board, fat-side up.
• Trim excess fat, leaving 1/8-inch cover.
• Score fat surface in a 1-inch crisscross pattern, 1/8-inch deep.
• Turn boneless loin or sirloin over, fat-side down, on cutting board.
• Cover surface of meat with plastic wrap.
• Using a meat mallet or pounding tool, pound meat to 1-inch thickness.
• Place a 2-inch strip of filling along center and length of roast; roll and tie with string at 2-inch intervals.
• In a small bowl, blend 1 Tbs olive oil, 1 Tbs chopped garlic, pomegranate juice, 1/2 tsp paprika, 1 tsp lemon pepper, and salt.
• Brush on the roast.
• Place on rack in roasting pan and roast in 325°F oven to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees.