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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.'"

Rate/Review | Read Reviews (16)

Prep Time:
30 Min

Cook Time:
2 Hrs 30 Min

Ready In:
3 Hrs

Servings (Help)

US Metric 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

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.