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Recipe Jenn's Stuffed Pork Roast and Veggies (Pork)
Home Cooking Recipes
Required Ingredients:
- 1 (4 pound) center cut pork roast, bone-in
- 1/4 cup packed baby spinach
- 7 dried pineapple pieces
- 1 sprig fresh rosemary, chopped
- 1 teaspoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 clove garlic, chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/4 cup butter, melted
- 3 tablespoons olive oil, divided
- 4 carrots, quartered
- 3 Yukon Gold potatoes, peeled and quartered
- 1 onion, quartered
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Heat 1 1/2 tablespoons oil over high heat.
- Sear the roast, turning to brown on all sides, about 5 minutes.
- Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast.
- Pour remaining rub mixture over vegetables.
- Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 160 degrees F (70 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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