Spinach-Stuffed Pork Roast

Spinach-Stuffed Pork Roast: Main Image

Quick Facts

Servings: 15
Prep Time: 15 min.
Cook Time: 1 hr. 30 min.
Total: 1 hr. 45 min.
The line of spinach jetting through this boneless pork roast looks beautiful on the plate.

Ingredients

  • 1 4- to 5-pound boneless pork roast, rolled and tied
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped red pepper
  • 1 Tbs vegetable oil
  • 1/2 of a 10-ounce package frozen chopped spinach, thawed
  • 1 cup soft bread crumbs
  • 1/2 tsp garlic pepper

Directions

  • Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender. Stir in remaining ingredients. Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string.
  • Place roast in shallow roasting pan. Roast in a 350 degree F. oven for 1 to 1-1/2 hours, until meat thermometer registers 155 to 160 degrees F. Remove from oven; let stand 10 minutes before slicing to serve.
Recipe courtesy of the National Pork Board

Nutrition Facts

Calories 245
  Calories from Fat 95 (39%)
(16%)Total Fat 10g
(16%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(29%)Cholesterol 87mg
(8%)Sodium 197mg
(17%)Potassium 581mg
Total Carbohydrate 7g
(5%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(59%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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