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Spinach-Stuffed Pork Roast

Total Time

Prep: 30 min. Bake: 2-1/2 hours + standing


8 servings

"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."


  • 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 thermometer reads 160°-170°. Let stand for 15 minutes before slicing.

Nutrition Facts

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

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