Ingredients

• 1 , 3 pound
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 cloves garlic , chopped
• 4 teaspoons olive oil , divided
• 1 tablespoon kosher salt , plus more to taste
• 1 tablespoon freshly ground pepper , plus more to taste
• 1 cup water , or more as needed

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the pork: Remove the netting or strings from pork roast, keeping them intact to use again. Combine rosemary, parsley, garlic, 3 teaspoons oil, 1 tablespoon kosher salt, and 1 tablespoon pepper in a bowl. Slice open pork roast and spread it with herb mixture. Roll up pork and secure it with the netting or string. Rub remaining 1 teaspoon oil all over pork; season with more salt and pepper.
3. 3 Place pork, fat-side up, in a roasting pan; pour in water.
4. 4 Bake in the preheated oven, basting occasionally and adding more water if necessary, until an instant-read thermometer inserted into the meat reads at least 145 degrees F (63 degrees C), 1 1/2 to 2 hours. Remove from the oven and let rest for 10 to 15 minutes. Reserve pan juices in the roasting pan.
5. 5 While the pork is resting, prepare fixings: Heat oil in a frying pan over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring to a boil. Add spinach, lemon juice, salt, and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until spinach is wilted, 2 to 3 minutes.
6. 6 Cut and remove the string from the roast. Cut pork into thin slices. Return sliced pork to the juices in the roasting pan.
7. 7 Slice sandwich rolls. Sprinkle Manchego cheese over split rolls, add pork slices, and top with spinach.

Nutrition per serving