Feasley's Recipes

Spinach Stuffed Pork Roast

main~3 hr 5 minPhoebe Butler’s recipe box

mushroom · onion · vegetable oil · spinach · bread crumb · salt · pepper · sage · garlic powder · boneless loin pork roast

· tap the card to flip it ·

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20 min active · 3 hr 5 min total (times estimated)

Ingredients

  • ¼ cup chopped fresh mushrooms
  • ¼ cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 can chopped spinach, drained
  • 1 cup soft bread crumbs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon rubbed sage
  • garlic powder *(amount not specified on card)*
  • 4 lb boneless loin pork roast, tied

Steps

  1. In a skillet, sauté mushrooms and onion in vegetable oil until tender.
  2. Stir in spinach, bread crumbs, salt, pepper, garlic powder, and sage.
  3. Untie the pork roast and separate the two loins.
  4. Spread the stuffing over one loin to within 1 inch of the edges.
  5. Top with the remaining loin and retie the roast securely with heavy string.
  6. Place in an ungreased shallow baking pan.
  7. Bake uncovered at 325°F for 2½ hours, or until a meat thermometer reads 160°–170°F.
  8. Let stand for 15 minutes before slicing.