Spinach Stuffed Pork Roast
Courtesy of National Pork Board
Serve With:
Roast potato wedges and a colorful salad
Servings: 15
Roast potato wedges and a colorful salad
Prep Time: 15 Min.
Cook Time: 90 Min.
What you need:
* 4-5 lb. boneless double pork loin roast, rolled and tied
* 1/4 c. chopped fresh mushrooms
* 1/4 c. chopped onion
* 1/4 c. chopped red pepper
* 1 Tbsp. vegetable oil
* 1/2 of a 10 oz. pkg. frozen chopped spinach, thawed
* 1 c. soft bread crumbs
* 1/2 tsp. garlic pepper
* 1/4 c. chopped fresh mushrooms
* 1/4 c. chopped onion
* 1/4 c. chopped red pepper
* 1 Tbsp. vegetable oil
* 1/2 of a 10 oz. pkg. frozen chopped spinach, thawed
* 1 c. soft bread crumbs
* 1/2 tsp. garlic pepper
What to do:
1. Untie roast and set aside.
2. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil until onion is tender.
3. Stir in remaining ingredients.
4. Spread stuffing over one loin to within 1" of edges. Top with remaining loin. Tie securely with string.
5. Place roast in shallow roasting pan. Roast in a 350° F oven for 1-1/4 to 1 1/2 hrs., until internal temperature on a meat thermometer registers 145°F.
6. Remove from oven; let stand 10 min. before slicing to serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil until onion is tender.
3. Stir in remaining ingredients.
4. Spread stuffing over one loin to within 1" of edges. Top with remaining loin. Tie securely with string.
5. Place roast in shallow roasting pan. Roast in a 350° F oven for 1-1/4 to 1 1/2 hrs., until internal temperature on a meat thermometer registers 145°F.
6. Remove from oven; let stand 10 min. before slicing to serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Pinot Noir, Merlot, Côtes du Rhône
Nutritional information:
Calories: 181; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 66mg; Total Carbs: 10g; Protein: 26g; Sodium: 118mg;