Recipe of the Week – Stuffed Pork Roast Recipe

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(From The Other Meat Entrée Collection at

We were planning a Sunday night dinner party for a friend and his family, as his parents were visiting, but the weather required a change to Saturday instead. As we arrived at the grocery a cloudburst was taking place. We ran into the store only to remember the shopping list for the party was still on the printer at home. Under the heading, practice what you preach, I was able to use my BlackBerry Curve to access my meal plan and the shopping list while in the grocery.

I made a minor change to the menu as I planned Artisan bread and due to moving the dinner up a day settled on French bread, which could be made in hours with no over-night rising process. The sign of a good meal plan is one that you can adapt quickly; ‘course it does make it easier if you are nimble on your feet and able to juggle all the tasks required. I think my best helper in the kitchen was the ability to prioritize what to prepare in what order; finishing everything just in time to sit down and converse with our guests over appetizers.

The menu was assorted crustini and dipping sauces, stuffed pork roast (recipe below) with gingered carrots and mashed potatoes, the above mentioned bread and carrot cake and a corn meal cake for dessert. I substituted oven roasted tomatoes for the sun-dried tomatoes in the recipe. Throw a little currant jam into the gravy to give it an interesting taste.
Stuffed Pork Roast

Prep time:
Cook time:
Servings: 6


Cost per serving $4.33 view details
  • Recipe Summary Complexity: Medium
  • Serves: 6
  • Category: The Other Meat Entrée
  • Meal: other (General)
  • 3 lb pork, boneless roast
  • 1 tsp salt, kosher
  • 2 Tb pepper, fresh cracked
  • 1 lb spinach, fresh
  • 0.25 cup sun dried tomato
  • 1 small onions, diced
  • 8 cloves garlic, minced
  • 1 pinch salt and pepper to taste
  • 2.5 oz hazelnuts, toasted
  • 1 package cotton cooking string
  • 2 oz mushrooms, sliced
  • 1 10.5 oz can beef consommé
  • 10 oz wine, dry red
  • 2 oz butter, salted


  1. Butterfly the pork roast. This is easier than you think. Start at the top make a cut down one side about 1/3 of the thickness of the roast. Cut down stopping the same thickness from the bottom; repeat on the other side. (think of an envelope with two flaps) Cover with plastic wrap and pound with a rolling pin to flatten the roast. Salt and pepper both the inside and outside of the roast.
  2. Sauté spinach, onions, sun-dried tomatoes (chopped) and garlic in a pan until spinach is wilted. Salt and pepper to taste. Add hazelnuts and cool.
  3. Spread the cooled spinach mixture on the pork roast. Roll the roast back to its original shape. Tie with cotton string in several places to hold it together. (see picture)
  4. Brown in an oven-proof pan. Place pan in a pre-heated 350 degree oven for 45 minutes or until a thermometer registers 160 degrees. Remove from oven, remove meat to a platter to “rest”. Place mushrooms in the pork pan on medium, cook for 2 minutes. Add consommé and red wine. Cook for 3 minutes. Shirl in butter and pour over pork.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 393g
Recipe makes 6 servings
Calories 461  
Calories from Fat 217 47%
Total Fat 24.58g 31%
Saturated Fat 9.65g 39%
Trans Fat 0.0g  
Cholesterol 120mg 40%
Sodium 846mg 35%
Potassium 1311mg 37%
Total Carbs 7.9g 2%
Dietary Fiber 2.4g 8%
Sugars 1.54g 1%
Protein 43.09g 69%
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  • Ufolie
    Nice simple tasty recipe. I made it with some minor adjustments...half the spinach, half the garlic and because I didn't have hazelnuts, I substituted pine nuts.
    I've cooked/tasted this recipe!
    This is a variation

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