Spinach Stuffed Pork RoastPosted by in Food
Sometimes I try to make Sunday dinner (roasts or pot pies, things that feel sort of homey), but who feels like spending tons of time doing dishes on a Sunday night? Not me. By Sunday night I’m trying to reserve my energy for the busy week ahead. This past weekend, I made a spinach stuffed pork roast, but I did it in parchment paper and it was fantastic! My mom always says that the pork you can buy today is nothing like it used to be. She always says it is too dry. Well, this recipe is not dry at all. The parchment seals all the moisture right in the roast, and the best part is there is no roasting pan to scrub!
Spinach-Stuffed Pork Roast in Parchment Paper
1 boneless pork roast (1.25-1.5 lbs)
Salt and pepper to taste
1/4 yellow onion, chopped
1 garlic clove, chopped
3 slices whole wheat sandwich bread, ripped into small pieces
1/4 teaspoon dried sage
8 ounces frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon dry mustard
2 tablespoons beef broth
Butterfly the pork roast (cut through the center from one of the long edges, but stop before you get to the opposite side). Open it like a book. Season the pork roast with salt and pepper. Mix all other ingredients, with salt and pepper to taste, in a bowl and place 2/3 inside the roast. Close the “book” and place the roast on parchment paper (see Technique tab on this site for instructions about size and folding). Place the additional stuffing on top of the roast. Fold the parchment and bake at 375 for 45 minutes. Open the parchment packet (fold the edges down or cut them off) and return to the oven for about 10 minutes. Allow the roast to rest about 5 minutes before carving.
It came out delicious, moist and filled with flavor. I even ate some of the leftovers cold the next day for lunch and they were amazing!
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