Spinach-Stuffed Pork Roast

Spinach-Stuffed Pork Roast

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

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (11 ratings made) Rate
Serves: 15 person(s) Change

Preparation Time: 25 mins
Cooking Time: 1 hr
Extra Time: 10 mins
(for standing before carving)

Yield: 15 x approx. 3-1/2 oz servings

Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 4 lb boneless extra lean double pork loin roast, rolled and tied
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1 Tbsp vegetable oil
  • 1/2 of a 10-oz package frozen chopped spinach, thawed
  • 1 cup soft breadcrumbs
  • 1/2 tsp garlic pepper

Directions:

Preheat oven to 350F. 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 preheated oven for 1-1/4 to 1-1/2 hours, or until meat thermometer registers 155 to 160F. Remove from oven; let stand 10 minutes before slicing to serve.

Thanks to The National Pork Board