Description
Stuffed Pork Roast is a tender, oven-roasted pork loin filled with a savory mixture of herbs, garlic, breadcrumbs, and spinach, then roasted to juicy perfection for an impressive main course.
Ingredients
- 3 lb boneless pork loin roast, butterflied
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup fresh spinach, chopped
- 1/2 cup Italian-style breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup chicken broth
- Kitchen twine for tying
Instructions
- Preheat oven to 375°F (190°C).
- Season the butterflied pork loin with salt and pepper.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and garlic until softened.
- Add chopped spinach and cook until wilted. Remove from heat.
- Stir in breadcrumbs, Parmesan cheese, thyme, and rosemary to create the stuffing.
- Spread stuffing evenly over the pork loin, leaving a small border.
- Roll the pork tightly and secure with kitchen twine.
- Heat remaining olive oil in an oven-safe skillet and sear the roast on all sides until browned.
- Pour chicken broth into the pan and transfer to the oven.
- Roast for 60–75 minutes, or until internal temperature reaches 145°F (63°C).
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Use a meat thermometer to avoid overcooking.
- Substitute mushrooms for spinach if preferred.
- Allow the roast to rest before slicing to retain juices.
- Serve with roasted vegetables or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American