Elegant enough for a festive dinner, this
roast reveals its colorful stuffing when sliced. Roast potato
wedges with the pork and serve with a colorful salad.
Spinach-Stuffed
Pork Roast
- 1 (4 to 5 pound) boneless
double pork loin roast, rolled and tied
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 tablespoon vegetable oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and
squeezed dry
1 cup soft breadcrumbs
1/2 teaspoon garlic pepper
- 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°F (175°C) oven for 1 to
1 1/2 hours, until meat thermometer registers 155 to 160°F
(65°C to 70°C). Remove from oven; let stand 10 minutes
before slicing to serve.
Makes 15 servings.
Nutrition Facts: Calories
181 calories Protein 26 grams Fat 7 grams Sodium 118 milligrams
Cholesterol 66 milligrams Saturated Fat 2 grams Carbohydrates
10 grams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
