Spinach Stuffed Pork Roast Food

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 TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

SPINACH AND HERB STUFFED PORK

Steps:

• Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
• In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
• Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
• Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

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).

PORK LOIN WITH SPINACH STUFFING

Steps:

• Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. , Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan. , Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing. , In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.

SPINACH 'N' SAUSAGE PORK LOIN

Steps:

• Preheat oven to 350°. In a large bowl, combine the first seven ingredients; stir in spinach and 1/2 teaspoon thyme. Add sausage; mix lightly but thoroughly., Cut lengthwise through center of pork roast to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to flatten slightly. Remove plastic; spread sausage mixture over roast. Starting at a long side, roll up jelly-roll style; tie at 2-in. intervals with kitchen string. Secure ends with toothpicks., Place roast on a rack in a shallow roasting pan, seam side down. Brush with oil; sprinkle with remaining thyme. Roast 2 to 2-1/2 hours or until a thermometer reads 160°. Remove roast from oven; tent with foil. Let stand 10 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.

STUFFED PORK ROAST

Steps:

• Preheat oven to 400 degrees F.
• Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
• Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
• Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
• Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

SPINACH STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 inches of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inches of the bottom; cover with plastic wrap.
• Flatten to 1/4 inches thickness. Remove plastic wrap; sprinkle with 1/4 tsp celery salt,1/4 tsp garlic powder and 1/4 tsp pepper. Layer with cheese, spinach and ham. Press down gently.
• Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 inches to 2 inches intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow roasting pan.
• Bake uncovered, at 425 for 30 minutes or meat thermometer reads 160. Transfer to a serving platter. Let stand 10 minute before slicing.

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.
• Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently.
• Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
• Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.

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.

HERB-CRUSTED, SPINACH & CHEESE STUFFED PORK TENDERLOIN

Steps:

• 1. Cook bacon until crisp. Once cooked & cool, chop finely.
• 2. Thaw and drain spinach.
• 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
• 4. Butterfly tenderloin(s).
• 5. Tenderize tenderloin with mallet.
• 6. Place stuffing in tenderloin & tie with kitchen twine.
• 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
• 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
• 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
• 10. Remove and let cool for 20 minutes while pork continues to cook.

SPINACH & ROASTED RED PEPPER STUFFED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix, peppers and 1/2 cup cheese; cover. Remove from heat. Let stand 5 min.
• Meanwhile, make horizontal cut in one long side of each chop to make pocket, being careful to not cut all the way through to opposite side of chop. Spoon about 1/3 cup stuffing mixture into each chop; press cut sides together of chops together to seal pockets.
• Spoon remaining stuffing into 13x9-inch baking dish; top with chops. Brush with remaining dressing; top with tomatoes.
• Bake 25 min. Sprinkle with remaining cheese; bake 15 min. or until cheese is melted and chops are done (145ºF). Remove from oven; let stand 3 min. before serving.