Roast: Jenn's Stuffed Pork Roast and Veggies | Submitted By: JENN_77

1 (4 pound) center cut pork roast, bone-in1/4 cup packed baby spinach7 dried pineapple pieces1 sprig fresh rosemary, chopped1 teaspoon chopped fresh parsley1 teaspoon poultry seasoning1 clove garlic, chopped1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon kosher salt1 teaspoon cracked black pepper1/4 cup butter, melted3 tablespoons olive oil, divided4 carrots, quartered3 Yukon Gold potatoes, peeled and quartered1 onion, quarteredPreheat oven to 350 degrees F (175 degrees C). With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together. In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits. Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes. Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables. Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 160 degrees F (70 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy. Amount Per Serving  Calories: 840 | Total Fat: 43g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Jenn's Stuffed Pork Roast and Veggies

Servings Per Recipe: 6

Amount Per Serving

Calories: 840

Total Fat: 43gCholesterol: 229mgSodium: 578mgTotal Carbs: 48.1g    Dietary Fiber: 4.1gProtein: 65.9g VIEW DETAILED NUTRITION
About: Nutrition Info

Reviewed on Nov. 2, 2010 by Jan    I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have dried pineapple on hand, so I used raisins, which worked out well. I had a huge container of fresh spinach from Sam's Club, so I stuffed as much spinach as possible in each of the slits, along with the raisins from a snack size raisin box. Take note that the recipe contains no liquid. I added about 1/4 C of water to the roaster, but that wasn't enough. Two hours later I returned from running errands to find the smell of something burning. The vegetables were burned black and had to be discarded. However, the roast survived and tasted great. Be sure to add some sort of liquid, probably 1 cup would have done it, to the roaster of pork and vegetables in the oven- water/wine/broth/juice, etc. Perhaps sliced apples roasting with the pork roast would also be good. Great recipe, just needs some tweaking. Was this review helpful? [ YES ]
2 users found this review helpful I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have...

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