Recipe Details

Spinach-Stuffed Pork Roast

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Servings: 15

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4-5 pound pork loin roast, boneless, double rolled and tied
1/4 cup fresh mushrooms, chopped
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1 tablespoon vegetable oil
1/2 10-oz package frozen chopped spinach, thawed
1 cup soft breadcrumbs

Cooking Directions

Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till 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 in a 350 degree F. oven for 1 1/4-1 1/2 hours, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.

Serves 15

Serving Suggestions

Elegant enough for a festive dinner, this roast reveals its colorful stuffing when sliced. Serve with Orange-Spinach Salad  and Apple Raisin Pecan Stuffing.

Nutrition Information

Calories: 181 calories
Protein: 26 grams
Fat: 7 grams
Sodium: 118 milligrams
Cholesterol: 66 milligrams
Saturated Fat: 2 grams
Carbohydrates: 10 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.


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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.


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