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Spinach-Stuffed Pork Roast Recipe

Spinach-Stuffed Pork Roast Recipe

"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 YIELD: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

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.

Nutritional Facts

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

Reviews for Spinach-Stuffed Pork Roast

Sort By :
MY REVIEW
DMReynolds59
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
Reviewed Apr. 28, 2013

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

MY REVIEW
njlady1
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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Wine Pairings

Light-Bodied Red Wine

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