Best Spinach Stuffed Pork Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH-STUFFED PORK ROAST



Spinach-Stuffed Pork Roast image

"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."

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 10

1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon vegetable oil
1 package (10 ounces) 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
1 boneless pork loin roast (4 to 5 pounds), tied

Steps:

  • 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° for 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 269mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.

SPINACH, GARLIC, AND PARMESAN-STUFFED PORK ROAST



Spinach, Garlic, and Parmesan-Stuffed Pork Roast image

A colorful twist on your standard pork roast. This roast cooks in a little over an hour and offers a beautiful presentation for serving.

Provided by Tonya Dean

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 (3 pound) boneless pork roast
2 tablespoons butter
1 tablespoon avocado oil
6 cloves garlic, minced
1 pound fresh spinach
½ teaspoon sea salt
1 pinch freshly ground black pepper
½ cup shredded Parmesan cheese
1 teaspoon ground coriander
1 pinch smoked paprika

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a shallow roasting pan with oil.
  • Cut six to eight 1-inch-thick slices vertically into the roast, stopping at least 1/2 inch from the bottom.
  • Heat butter and avocado oil in a large skillet over medium-high heat. Add garlic; saute until soft. Add spinach, salt, and pepper; cook and stir until spinach is wilted, about 5 minutes. Remove from heat. Stir in Parmesan cheese and coriander until evenly incorporated.
  • Stuff pork roast with spinach mixture, placing an equal amount between each slice. Sprinkle paprika over roast. Transfer to the prepared roasting pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 155 degrees F (68 degrees C), about 1 hour. Cover with aluminum foil and allow to rest for 10 minutes before slicing against the grain.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 2.6 g, Cholesterol 56.8 mg, Fat 8.8 g, Fiber 1.2 g, Protein 19.3 g, SaturatedFat 3.5 g, Sodium 229.9 mg, Sugar 0.3 g

LOW CARB SAUSAGE AND SPINACH STUFFED PORK ROAST



Low Carb Sausage and Spinach Stuffed Pork Roast image

Make and share this Low Carb Sausage and Spinach Stuffed Pork Roast recipe from Food.com.

Provided by Mercy

Categories     Spinach

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 (2 1/2 lb) boneless center cut pork loin roast
1 (1 ounce) envelope Lipton Recipe Secrets onion soup mix
1 (10 ounce) package frozen chopped spinach, defrosted, drained
1/2 lb sweet Italian sausage link, casing removed (uncooked)
1/2 cup ricotta cheese
1/2 cup slivered almonds
3 eggs, slightly beaten
1 teaspoon finely chopped fresh garlic, divided
1/2 teaspoon pepper
1 -2 teaspoon oil
seasoning salt (optional)
parmesan cheese (optional)
kitchen string, to tie roast

Steps:

  • Preheat oven to 350°F.
  • In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
  • Butterfly roast by placing the roast fat side down.
  • Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
  • Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
  • Spread spinach mixture evenly over cut side of roast.
  • Roll, starting at long end, jelly-roll style and tie securely with string.
  • In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
  • Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165°F for medium or 180°F for well done.

Nutrition Facts : Calories 1032.5, Fat 71.6, SaturatedFat 23.8, Cholesterol 376.8, Sodium 1552.7, Carbohydrate 14.2, Fiber 4.3, Sugar 2.5, Protein 81.7

SPINACH STUFFED PORK ROAST



Spinach Stuffed Pork Roast image

This beautiful moist pork roast is a great special occasion entree. Easy to assemble and put in the oven and forget about it!

Provided by Danielle in New Ham

Categories     Pork

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 teaspoon vegetable oil
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup soft breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon rubbed sage
1 (4 lb) boneless pork loin roast, tied

Steps:

  • In skillet, saute mushrooms and onion in oil till tender.
  • Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage.
  • Untie pork roast and separate the loins.
  • Spread stuffing mix over one loin to within 1 inch of the edges.
  • Top with remaining loin, retie securely with heavy string.
  • Place in an ungreased shallow baking pan.
  • Bake uncovered at 325 degrees for 2 1/2 hours or until meat thermometer reads 160-170 degrees.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 409.9, Fat 19.9, SaturatedFat 3.8, Cholesterol 145.2, Sodium 307.4, Carbohydrate 5.1, Fiber 1.3, Sugar 0.7, Protein 50.3

Related Topics