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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:
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PREP TIME
30 Min
COOK TIME
2 Hrs 30 Min
READY IN
3 Hrs
SERVINGS
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Servings
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METRIC
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
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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.
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REVIEWS
Reviewed on Oct. 31, 2007 by MISS323
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MISS323
Oct. 31, 2007
I, too, love this recipe, especially for special occasions. I also added a little fresh grated parmesan cheese to the mixture before spreading onto pork. I sliced the pork more thinly prior to stuffing, so the roast was rolled around on the mixture, as opposed to simply sandwiched between. I serve it with a mustard sauce taken from one of the other pork recipes on the site. Thank you for sharing!
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2 users found this review helpful
I, too, love this recipe, especially for special occasions. I also added a little fresh...
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Reviewed on Jan. 20, 2008 by
JLANAM
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JLANAM
Jan. 20, 2008
I also butterflied the pork and rolled it up, and I liked the way that looked and distributed the stuffing. I loved how moist the pork came out, and it really was simple once it was assembled. I didn't like the taste of the stuffing, though. (And I like spinach.) Maybe it would be better with fresh spinach? I'll look for another recipe for stuffing and use the temp and time from this one.
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1 user found this review helpful
I also butterflied the pork and rolled it up, and I liked the way that looked and distributed...
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Reviewed on Oct. 26, 2007 by
Soifua
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Soifua
Oct. 26, 2007
This was soooo yummy. I added an egg and some parm to help bind the stuffing. My pork roast doesn't come in two pieces, just one, so I cut the roast (kind of like butterflying). Then I put the stuffing in and rolled it like a roulade. It was pretty and yummy. Keeping the stuffing in the roll was a little hard but well worth it; I think the distribution of stuffing is better than a big hunk in the middle.
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1 user found this review helpful
This was soooo yummy. I added an egg and some parm to help bind the stuffing. My pork roast...
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Reviewed on Jun. 6, 2008 by nate
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nate
Jun. 6, 2008
This is great!! I doubled all the spices and I cut the roast at multiple places to stuff.
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0 users found this review helpful
This is great!! I doubled all the spices and I cut the roast at multiple places to stuff.
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Reviewed on Jun. 2, 2008 by
zimmerle
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zimmerle
Jun. 2, 2008
I thought this was pretty good, but it needed to be spiced up a bit. Garlic perhaps? Thanks for sharing.
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0 users found this review helpful
I thought this was pretty good, but it needed to be spiced up a bit. Garlic perhaps? Thanks...
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Reviewed on Jan. 30, 2008 by elaine
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elaine
Jan. 30, 2008
I am giving this a 3 cause really the best thing to do is add some cheese like provalone or my fav papper jack cheese then I also use ham then it is even better this same stuffing blend is ver6y good in chicken and etc oh and chicken dijon sauce really puts a good touch on this recipe
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0 users found this review helpful
I am giving this a 3 cause really the best thing to do is add some cheese like provalone or my...
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Reviewed on Jan. 20, 2008 by
Wendy O'Donnell
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Wendy O'Donnell
Jan. 20, 2008
Very good. I coated the entire outside of the roast with this stuffing. It was very good, but I must admit the outside crumbs got a little toasty. Adding asiago cheese (a great Parmesan replacement) to the stuffing mix made all the difference.
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Very good. I coated the entire outside of the roast with this stuffing. It was very good, but...
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Reviewed on Sep. 5, 2007 by Nananan
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Nananan
Sep. 5, 2007
Enjoyed this at a friend's home - can't wait to make it for company. Stuffing is fantastic. Absolutely delicious.
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0 users found this review helpful
Enjoyed this at a friend's home - can't wait to make it for company. Stuffing is fantastic....
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Spinach-Stuffed Pork Roast
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