Roasted Pork Loin Stuffed With Spinach And Prosciutto

Name: Roasted Pork Loin Stuffed With Spinach And Prosciutto
Ingredients: Two 10-ounce packages of frozen chopped spinach, thawed; 2/3 cup freshly grated Parmesan cheese (about 3 ounces); 2 garlic cloves, minced; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; Two 3-pound boneless pork loins, butterflied; 1/4 pound thinly sliced prosciutto; 1 1/2 cups chicken stock or canned low-sodium broth; 1/2 cup dry white wine; 1 teaspoon all-purpose flour mixed with 1 tablespoon of water