Recipe 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."
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1 (4 pound)
center cut pork roast, bone-in
packed baby spinach
dried pineapple pieces
fresh rosemary, chopped
chopped fresh parsley
cracked black pepper
olive oil, divided
Yukon Gold potatoes, peeled and quartered
So juicy and tasty. Best pork roast I've ever had. I was short on time, so I cooked it for 1.5 hours at 375-400 degrees F, and it was perfect. Use a meat thermometer if you adjust the cooking time though!
I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have dried pineapple on hand, so I used raisins, which worked out well. I had a huge container of fresh spinach from Sam's Club, so I stuffed as much spinach as possible in each of the slits, along with the raisins from a snack size raisin box. Take note that the recipe contains no liquid. I added about 1/4 C of water to the roaster, but that wasn't enough. Two hours later I returned from running errands to find the smell of something burning. The vegetables were burned black and had to be discarded. However, the roast survived and tasted great. Be sure to add some sort of liquid, probably 1 cup would have done it, to the roaster of pork and vegetables in the oven- water/wine/broth/juice, etc. Perhaps sliced apples roasting with the pork roast would also be good. Great recipe, just needs some tweaking.
You won't be disappointed.
Excellent, so glad I tried it.
This was wonderful-I will definitely make this one again. I used dried pineapple rings cut in half to stuff the roast. Delicious!
nice flavor combos. Did well in slow cooker.
My husband loved this! I have made it a few times and it always turns out. Great blend of flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Jenn's Stuffed Pork Roast and Veggies
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 301
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