More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Spinach-Stuffed Pork Roast

SUBMITTED 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.'"

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	2 Hrs 30 Min
READY IN	3 Hrs

SERVINGS

(Help)

Servings
USMETRIC

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

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.

ADVERTISE WITH US

REVIEWS

Reviewed on Oct. 31, 2007 by MISS323

I, too, love this recipe, especially for special occasions. I also added a little fresh... MORE

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

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

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

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

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

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

Reviewed on Sep. 5, 2007 by Nananan

Enjoyed this at a friend's home - can't wait to make it for company. Stuffing is fantastic.... MORE