Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onions and season with salt and pepper. Saute until they are soft and fragrant, about 5 minutes.

Add in the garlic and stir for about 1 minute. Next, add the baby spinach and white wine. Cook until the spinach is wilted, about 3-5 minutes.

Add in the sun dried tomatoes and mix well. Remove from the heat and add in the fresh basil. Set aside until needed for the filling.

Heat the oven to 375° F

Butterfly the pork loin by slicing it laterally about 1/3 of the way up. Be careful not to slice it all the way through. Unroll the pork loin. You should have a thinner part and a thicker one.

Slice it again about 1/2 way up the thicker part being careful not to slice it through. Unroll that slice. You should wide up with the loin opened up seeing that it was cut in thirds.

Cover the pork loin with plastic wrap. Use a kitchen mallet to pound it to the same thickness, giving more attention where the slices ended as those points will be slightly thicker,

Remove the plastic wrap and season the meat with salt and pepper.

Spoon on the filling (instructions below), leaving a little room around the edges. Leave about 1 inch of room along one of the long edges. This will allow you to roll it up without losing the stuffing.

Begin rolling the pork starting with the long edge that has the filling all the way to the edge. Gently roll it toward the other end. As you do, you will notice that the filling will slightly get pushed to the enge with no filling.

Once it is rolled, use cooking twine to tie up the pork so that it won't unroll and the filling fall out.

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the rolled pork loin in the pan and sear it on all side. Most skillets can be put directly into the oven. Or you can use a baking pan.

Cook the loin in the oven for 30 minutes and test the temperature using a meat thermometer. You want to reach 150° as the meat will continue to cook once it's been taken out of the oven.

Let the meat rest for 10 minutes before cutting it

Heat the butter and olive oil in a 3 quart saucepan over medium heat. Add in the shallots and season with salt and pepper. Saute until soft, about 2 minutes.

Add in the garlic and stir for about 1 minute.

Next, add in the flour and fully mix in with the shallots and garlic.

Slowly pour in the beef stock, stirring as you pour. You want to add a little at a time to avoid clumps. Now add in the red wine, balsamic vinegar, parsley, and bay leaf. Add a pinch of salt and pepper.

Raise the temperature to high to bring it to a boil. Mix the cornstarch in a small bowl with a little bit of water to make a slurry. Pour that in while the gravy is boiling. This will thicken the gravy.

Reduce the heat to simmer and simmer for about 10 minutes to reduce the liquid.

Before serving, remove the parsley stalks and the bay leaf.