Spinach-Stuffed Pork Roast
A rolled and tied boneless pork roast holds the savory spinach filling in place for cooking. Slice the cooked roast into medallions before serving and place a spoonful of prepared chutney and couscous on the side for an elegant meal.
Serves: 15
Cook Time: 90 Minutes
Ingredients
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1 4-5 pound Smithfield Boneless Pork Roast (rolled and tied)
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1/4 c. chopped fresh mushrooms
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1/4 c. chopped onion
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1/4 c. chopped red pepper
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1 T. vegetable oil
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1/2 of a 10-ounce package frozen chopped spinach thawed
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1 c. soft bread crumbs
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1/2 t. garlic pepper
Steps
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 to 1 1/2 hours until meat thermometer registers 155 to 160 degrees F. Remove from oven; let stand 10 minutes before slicing to serve. Serve 2 to 3 medallions with a portion of couscous and chutney.
Serving Suggestions
Serve with roast potato wedges and a colorful salad.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
