 A stuffing of spinach, mushrooms, onions and breadcrumbs with accents of red pepper leaves a lovely center of green in this tasty pork roast.
March 2007
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Recipe: Spinach-Stuffed Pork Roast
A Holiday Day Recipe
We love this particular pork roast recipe for St. Patrick’s Day or Christmas because of the green stuffing—but it’s delicious at any time of the year.
Ingredients
- 4- to 5-pound boneless pork roast, rolled and tied
- 1/4 cup chopped fresh mushrooms
- 1/4 cup chopped onion
- 1/4 cup chopped red pepper
- 1 tablespoon vegetable oil
- 1/2 of a 10-ounce package frozen chopped spinach, thawed
- 1 cup soft bread crumbs
- 1/2 teaspoon garlic pepper
- Decor (we used lemons sliced to hold cherries; look for big, leafy edible leaves
like kale)
Preparation
- Preheat oven to 350°F. Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil until onion is tender. Stir in remaining ingredients.
- Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string.
- Place roast in shallow roasting pan. Roast for 1 to 1-1/2 hours, until meat thermometer registers 155° to 160°F. Remove from oven; let stand 10 minutes before slicing to serve. Serves 15.
Recipe and recipe image courtesy of Seaboard Foods. All rights reserved. Additional material © Copyright 2005-
2008
Lifestyle Direct, Inc. All rights reserved. Other images are the copyright of their respective owners.
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