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Jenn's Stuffed Pork Roast and Veggies

By: JENN_77  
"Impress your family and friends with this delicious eye catching dish. The meat comes out very moist and delicious. Serve with pan gravy or applesauce."

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 232 people have saved this

Prep Time:
15 Min
Cook Time:
2 Hrs 30 Min
Ready In:
2 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 1 roast
 

Ingredients

  • 1 (4 pound) center cut pork roast, bone-in
  • 1/4 cup packed baby spinach
  • 7 dried pineapple pieces
  • 1 sprig fresh rosemary, chopped
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 clove garlic, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/4 cup butter, melted
  • 3 tablespoons olive oil, divided
  • 4 carrots, quartered
  • 3 Yukon Gold potatoes, peeled and quartered
  • 1 onion, quartered

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.
  3. In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.
  4. Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.
  5. Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.
  6. Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 160 degrees F (70 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 931 | Total Fat: 54g | Cholesterol: 223mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2006 by JENN_77 
You won't be disappointed. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2005 by Hoofgirl 
Excellent, so glad I tried it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by Matthew Hughes 
So juicy and tasty. Best pork roast I've ever had. I was short on time, so I cooked it for 1.5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by GINAH1 
This was wonderful-I will definitely make this one again. I used dried pineapple rings cut in... MORE

 
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