Preheat the oven to 190 degrees.

 Pound the pork loin into a thin layer between 2 layers of cling film using a meat mallet.

 Finely chop the sage leaves and place on top of the pork loin with 2 garlic cloves crushed.

 Cut the coloured peppers and asparagus tips into strips. Set 3 strips of each pepper and 4 tips of asparagus aside for later.

 Place on top of the pork loin, spray twice and salt and pepper to taste.

 Fold over the sides of the pork loin, roll to secure and hold in place with toothpicks.

 Spray the top and bake in the oven till cooked approx. 20 minutes (check whilst cooking).

 Prepare the stuffing balls (spare 8g to make the sauce). Mix the soup powder with a little water in a bowl until firm enough to shape into small balls. Bake in the oven on 190 degrees until golden brown (approx. 8 minutes).

 Sauté the remaining peppers and asparagus lightly with salt to taste (add a little water to the pan so that it does not dry out).

 Using the large side of the grater, grate the cauliflower into rice shaped crumbles.

 Sauté the cauliflower and spinach for 3 minutes using low calorie spray.

 Allow the pork to rest for a few minutes, then slice thinly to plate.

 Mix 2 tablespoons of soup mix, with a little hot water to the consistency of sauce (it should coat the back of spoon).

 Drizzle the sauce over the pork loin.

 Add salt and pepper to taste.