Jenn's Stuffed Pork Roast and Veggies

Jenn's Stuffed Pork Roast and Veggies

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JENN_77 3

"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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2 h 45 m servings 635 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.

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  • 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.


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



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.

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...

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