Spinach Garlic And Parmesan Stuffed Pork Roast Food

SPINACH PARMESAN STUFFED PORK LOIN

Steps:

• Cut loin filet in half vertically. Place one piece in sealed ziplock or wrap in plastic wrap. Use a mallet to flatten to about ½-inch thick. Repeat process for other piece, set aside.
• Cook spinach according to package directions. Drain excess liquid with a fine mesh strainer, pressing to remove as much liquid as possible. In a medium bowl, combine spinach, both cheeses, garlic and thyme.
• Evenly spread mixture over flattened pork loins, up to about ½-inch from edges. Tightly roll from one edge then wrap and tie with kitchen twine.
• Heat olive oil to medium-high heat in a large nonstick pan or skillet. Add pork loins and cook 5-8 minutes, until browned. Rotate and brown other side, about 5 minutes. Reduce heat to medium, cover and cook until internal temp reaches at least 145°F., about 10-15 minutes (rotating if needed). Remove from pan and let sit 10 minutes. Slice into 1-inch thick pieces and serve.

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

SPINACH-STUFFED PORK ROAST

Steps:

• In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 15 minutes before slicing.

SPINACH STUFFED PORK ROAST

Steps:

• In skillet, saute mushrooms and onion in oil till tender.
• Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage.
• Untie pork roast and separate the loins.
• Spread stuffing mix over one loin to within 1 inch of the edges.
• Top with remaining loin, retie securely with heavy string.
• Place in an ungreased shallow baking pan.
• Bake uncovered at 325 degrees for 2 1/2 hours or until meat thermometer reads 160-170 degrees.
• Let stand 15 minutes before serving.

GARLIC-STUFFED PORK ROAST

Steps:

• With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine the green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. , Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 40 minutes or until thermometer in the pork reads 145°. Let stand for 15 minutes before carving.

LOW CARB SAUSAGE AND SPINACH STUFFED PORK ROAST

Steps:

• Preheat oven to 350°F.
• In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
• Butterfly roast by placing the roast fat side down.
• Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
• Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
• Spread spinach mixture evenly over cut side of roast.
• Roll, starting at long end, jelly-roll style and tie securely with string.
• In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
• Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165°F for medium or 180°F for well done.