Spinach-Stuffed Pork Roast Recipe
Spinach-Stuffed Pork Roast Recipe photo by Taste of Home

Spinach-Stuffed Pork Roast Recipe

Publisher Photo
"This beautiful, moist pork roast is my family's favorite special-occasion entree," relates Lila Crowley of Jefferson, Iowa. "After it's assembled, just put it in the oven and forget about it."
TOTAL TIME: Prep: 30 min. Bake: 2-1/2 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 2-1/2 hours + standing
MAKES: 8 servings

Ingredients

  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon rubbed sage
  • 1 boneless pork loin roast (4 to 5 pounds), tied

Nutritional Facts

1 serving (1 each) equals 322 calories, 12 g fat (4 g saturated fat), 113 mg cholesterol, 269 mg sodium, 5 g carbohydrate, 1 g fiber, 45 g protein.

Directions

  1. In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan.
  2. Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Yield: 8 servings.
Originally published as Spinach-Stuffed Pork Roast in Quick Cooking May/June 1998, p55

Nutritional Facts

1 serving (1 each) equals 322 calories, 12 g fat (4 g saturated fat), 113 mg cholesterol, 269 mg sodium, 5 g carbohydrate, 1 g fiber, 45 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Spinach-Stuffed Pork Roast

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Apr. 28, 2013

"Quite delicious. The stuffing was very tasty and added quite a bit of flavor."

MY REVIEW
Reviewed Dec. 30, 2009

"I have made this many times and it is a favorite of family and friends. In fact I am making this for New Year Day this week..always have pork on NewYear Day"

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