Spinach-Stuffed Pork Roast
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
favorite of 30 people 9 people want to try
Verified by stevemur
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.
Republished with permission, National Pork Board
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