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Spinach-Stuffed Pork Roast
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Spinach-Stuffed Pork Roast

Recipes »  Main Dish  »  Roasts

Elegant enough for a festive dinner, this roast reveals its colorful stuffing when sliced.

 "I liked the flavor and tenderness of the pork-roast with this recipe. The spinach really had no flavor and I think I would add minced garlic (just a pinch) and more black pepper (fresh ground). I would also add a gravy during the last 10 minutes of cooking. I really think this recipe makes a good addition to any cook's book!" - dvlsh255

Yield: 15 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Pork

(4, 3) 100% would make again (reviews)

Favorite favorite of 30 people 9 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 15
4 poundboneless double pork loin roast; (up to 5 pound) rolled and tied
1/4 cupfresh mushrooms; chopped
1/4 cupOnions; chopped
1/4 cupred bell pepper; chopped
1 tablespoonVegetable oil
1/2 10-oz packagefrozen chopped spinach; thawed
1 cupsoft breadcrumbs
1/2 teaspoongarlic pepper

Spinach-Stuffed Pork Roast Preparation

Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender. Stir in remaining ingredients. Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string. Place roast in shallow roasting pan. Roast in a 350 degree F. oven for 1 1/4-1 1/2 hours, until meat thermometer registers 155-160 degrees F. Remove from oven; let stand 10 minutes before slicing to serve.

Notes

Republished with permission, National Pork Board

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  • photo by tyson tyson

    • Calories Per Serving: 197
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    Spinach-Stuffed Pork Roast Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I tripled this recipe and made it for a large group. Rave reviews!
    2 months, 1 weeks, 2 days, 20 hours, 12 minutes ago
    I liked the flavor and tenderness of the pork-roast with this recipe. The spinach really had no flavor and I think I would add minced garlic (just a pinch) and more black pepper (fresh ground). I would also add a gravy during the last 10 minutes of cooking. I really think this recipe makes a good addition to any cook's book!
    3 years, 10 months, 1 weeks, 1 days, 19 hours, 54 minutes ago
    Republished with permission, National Pork Board
    [I posted this recipe.]
    7 years, 9 months, 2 weeks, 5 days, 21 hours, 24 minutes ago

    Tags

    1. Winter
    2. Summer
    3. Spring
    4. Fall
    5. Bake
    6. Main Dish
    7. American
    8. Pork
    9. Dinner
    10. Bold

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