Prepare the pork roast by making a downward cut an inch from the long edge, stopping about an inch from the bottom. Angle your knife so it’s parallel to your board and keep slicing until the roast unravels into one large, flat piece.

Make the rub by combining the salt, pepper, and garlic powder in a small bowl. Mix to combine and set aside.

Heat a large frying pan over medium-high heat. Once hot, add 1 teaspoon of olive oil and the spinach leaves. Cook, stirring often, until the leaves have softened. Remove from the pan and let cool before squeezing out all the water from the leaves.

Add the cooked and drained spinach to a mixing bowl along with the basil, parsley, garlic, lemon zest, 1 tablespoon of olive oil, and the salt and pepper. Mix to combine.

Spread the filling evenly across the pork, leaving a one-inch border along the long edge (at the end) so the filling doesn’t spill out. Roll it up as tightly, tie it in several places with cotton butcher’s twine.

Rub the outside of the pork roast with the remaining 1 tablespoon of olive oil and the rub mixture.

Preheat the oven to 350 degrees F.

To give the pork roast the best flavour, sear it before roasting. Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of olive oil to the pan and the trussed roast. Sear the roast for 3 to 4 minutes per side until golden brown. Use a pair of wooden spoons or tongs to make it easier to turn and rotate the roast if it is large.

Place the sliced onion on the bottom of a roasting pan and add the browned pork roast on top. Transfer to the oven and roast at 350 degrees F until the pork reaches an internal temperature of 145 degrees F, about 1 hour and 15 minutes to 1 hour and 45 minutes. The final cooking time will depend on the size of your roast, so check it after 1 hour. Once cooked, remove from the oven, cover with foil, and let rest for 20 minutes.

Slice the pork roast into thick slices and serve with roasted potatoes and carrots. Enjoy!