Spinach-Stuffed Pork Roast
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.
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 bread crumbs
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 preheated 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 12 to 15 servings.
Recipe and photograph provided courtesy of National Pork Board.