SLOW-COOKER STUFFED PORK ROAST

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Slow-Cooker Stuffed Pork Roast image

Delicious pork roast recipe with vegetables - made stress-free for dinner in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 6

Number Of Ingredients 8

2- to 2 1/2-pound pork boneless loin roast
2 tablespoons olive or vegetable oil
3 cloves garlic, finely chopped
1 package (6 ounces) fresh baby portabella mushrooms, chopped
1 package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup soft bread crumbs (1 slice bread)
1/3 cup grated Parmesan cheese
1/2 teaspoon salt

Steps:

  • To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
  • Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
  • Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
  • Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg

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