Jenn's Stuffed Pork Roast and Veggies

Jenn's Stuffed Pork Roast and Veggies

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 45 m servings 635 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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 145 degrees F (63 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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

Read all reviews 12
Most helpful
Most positive
Least positive
Newest

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 ti...

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...

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.

AWESOME.

Absolutely delicious. My family didn't want turkey for Thanksgiving so I made this. I only used 1 teaspoon of the garlic powder and onion powder because I thought a tablespoon of each would be...

Other stories that may interest you