Pre-heat oven to 350 degrees F

Butterfly the pork loin roast. (the butcher can do this for you if you do not know how and ask him/her to flatten it out if possible)

In a bowl soak the bread for about 15 minutes. Drain out the excess liquid and mix in the eggs, cheeses, spinach, parsley, nutmeg and salt and pepper if desired. Mix together to form a bread stuffing.

Lay out the pork loin on a cutting board cut side up. Place half the stuffing along the middle/top portion of the loin leaving about a 1/4" each side. Roll the loin once over and then add more stuffing and roll again. Tie each end tight with butcher twine and then another 4 sections down the middle. Tuck in any stuffing that escapes.

In a large saute pan sear the meat on all sides. Place in a roasting dish and cover with aluminum foil. Roast 30 minutes per pound. Every 30 minutes turn the roast over. You should end up with the top side at the end. During the last 30 minutes pour the Vermouth over the top of the loin. Continue to roast uncovered until fully cooked. Remove from the oven and let rest before slicing.