Spinach-Stuffed Pork Roast Recipe
Add a photo
1 of 2 Photos

Spinach-Stuffed Pork Roast

By: Lila Crowley  
"'This beautiful, moist pork roast is my family's favorite special-occasion entree,' relates Lila Crowley of Jefferson, Iowa. 'After it's assembled, just put it in the oven and forget about it.'"

Rating: This weblink has been rated 13 times with an average star rating of 4.3 Read Reviews (11)

Rate/Review | 238 people have saved this

Prep Time:
30 Min
Cook Time:
2 Hrs 30 Min
Ready In:
3 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon rubbed sage
  • 4 pounds boneless loin pork roast, tied

Directions

  1. In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. Bake, uncovered, at 325 degrees F for 2-1/2 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Let stand for 15 minutes before slicing.
ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by JLANAM 
I also butterflied the pork and rolled it up, and I liked the way that looked and distributed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by MISS323 
I, too, love this recipe, especially for special occasions. I also added a little fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by Soifua 
This was soooo yummy. I added an egg and some parm to help bind the stuffing. My pork roast... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2008 by elaine 
I am giving this a 3 cause really the best thing to do is add some cheese like provalone or my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by inounvme Supporting Member (Click to learn more about Supporting Membership)
I used fresh spinach, also added seasoning salt and ground pepper to the meat. The butterfly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by lura 
mmmmm MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by LEIGHG 
I didn't have twine, so I butterflied the meat, as other posters suggested. It was fantastic.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2008 by nate 
This is great!! I doubled all the spices and I cut the roast at multiple places to stuff. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2008 by zimmerle 
I thought this was pretty good, but it needed to be spiced up a bit. Garlic perhaps? Thanks... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by Wendy O'Donnell 
Very good. I coated the entire outside of the roast with this stuffing. It was very good, but... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?