Spinach-Stuffed Pork Roast Recipe

4.5 3 3
Spinach-Stuffed Pork Roast Recipe
Spinach-Stuffed Pork Roast Recipe photo by Taste of Home
Publisher Photo

Spinach-Stuffed Pork Roast Recipe

Read Reviews
4.5 3 3
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."
MAKES:
8 servings
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

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

Directions

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

  • 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
  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

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DMReynolds59 User ID: 8195103 216658
Reviewed Jan. 2, 2015

"Excellent,I added minced garlic to the mixture and Italian seasoning also added spices to the breadcrumbs and sage rub the top of roast with more minced garlic(jarred). It looked,smelled and tasted great!!!"

MY REVIEW
williamsegraves User ID: 3296408 21672
Reviewed Apr. 28, 2013

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

MY REVIEW
njlady1 User ID: 449602 21671
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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