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Spinach-Stuffed Pork Roast

 Spinach-Stuffed Pork Roast
"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."
8 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 322 calories,

2 of 2

Spinach-Stuffed Pork Roast (continued)

Nutritional Facts: 12 g fat (4 g saturated fat), 113 mg cholesterol, 269 mg sodium, 5 g carbohydrate, 1 g fiber, 45 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.