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Jenn's Stuffed Pork Roast and Veggies

Jenn's Stuffed Pork Roast and Veggies

  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
JENN_77

JENN_77

Impress your family and friends with this delicious eye catching dish. The meat comes out very moist and delicious. Serve with pan gravy or applesauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.
  3. In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.
  4. Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.
  5. Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.
  6. Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.
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Reviews

Matthew Hughes
21

Matthew Hughes

9/30/2007

So juicy and tasty. Best pork roast I've ever had. I was short on time, so I cooked it for 1.5 hours at 375-400 degrees F, and it was perfect. Use a meat thermometer if you adjust the cooking time though!

Jan
18

Jan

11/2/2010

I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have dried pineapple on hand, so I used raisins, which worked out well. I had a huge container of fresh spinach from Sam's Club, so I stuffed as much spinach as possible in each of the slits, along with the raisins from a snack size raisin box. Take note that the recipe contains no liquid. I added about 1/4 C of water to the roaster, but that wasn't enough. Two hours later I returned from running errands to find the smell of something burning. The vegetables were burned black and had to be discarded. However, the roast survived and tasted great. Be sure to add some sort of liquid, probably 1 cup would have done it, to the roaster of pork and vegetables in the oven- water/wine/broth/juice, etc. Perhaps sliced apples roasting with the pork roast would also be good. Great recipe, just needs some tweaking.

JENN_77
14

JENN_77

1/3/2006

You won't be disappointed.

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