spinach stuffed pork roast

1 4-5 pound boneless pork roast, double loin, rolled and tied
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red pepper
1 tablespoon cooking oil
1/2 of a 10-oz. pkg. frozen chopped spinach, thawed and drained
1 cup soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sage
1/8 teaspoon garlic powder

Untie roast and set aside. Make stuffing: In a skillet, cook mushrooms, onion and red pepper in hot oil until tender, but not browned. Stir in spinach, soft bread crumbs, salt, pepper, sage and garlic powder. Spread stuffing over one loin to within 1 inch of edges. Top with remaining loin. Tie securely with string. Place roast in an open pan. Insert meat thermometer in thickest part of roast, not touching fat. Bake, uncovered, in a 325 oven for 2-3 hours (allow 30-35 minutes per pound) or until meat thermometer registers 165 degrees. Remove from oven; let stand 10-15 minutes to let juices set. Garnish with kumquats, cranberries and holly if desired for the holiday. Yield 12-15 servings. From the Arlington Journal, December 19, 1984.

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