Spinach-Stuffed Pork Roast

Today’s Menu Idea

A rolled and tied boneless pork roast holds the savory spinach filling in place for cooking. Slice the cooked roast into medallions before serving and place a spoonful of prepared chutney and couscous on the side for an elegant meal.

Servings: 15
Preparation Time: 15 Minutes
Cooking Time: 90 Minutes

Ingredients:

1 4–5 pound Smithfield Lean Generation boneless pork roast rolled and tied
1/4 c. chopped fresh mushrooms
1/4 c. chopped onion
1/4 c. chopped red pepper
1 T. vegetable oil
1/2 of a 10-ounce package frozen chopped spinach thawed
1 c. soft bread crumbs
1/2 t. garlic pepper

Steps:

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. Serve 2 to 3 medallions with a portion of couscous and chutney.

Cuisine:

American

Type of Dish:

Entree

Smithfield Product:

Portioned Pork

Serving Suggestions:

Roast potato wedges with the pork and serve with a colorful salad.

Nutritional information:

Per 3oz. serving:
Calories: 181
Sodium: 118 mg
Protein: 26 g
Cholesterol: 66 mg
Fat: 7 g

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com