Pork

Stuffed & Rolled Pork Roast

This quite possibly could be our favorite pork roast of all time!

Not only are the flavors truly delicious but the end result is visually pleasing and they say you eat with your eyes first

If that’s truly the case this roast will certainly not be a let down!

Lets work on the filling

We will need 1 onion, 4 garlic cloves, 5 ounces of sundried tomatoes in oil, 1 teaspoon each of kosher salt and ground black pepper and a tablespoon of extra virgin olive oil

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Peel and dice the onion, chop the sundried tomatoes and finely grate the garlic

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I’m going to handle the garlic a little differently here then you might think

Instead of cooking them with the onions and tomatoes I’m going to rub them on the pork for extra flavor

So let’s talk about the pork quickly

We are using a pork loin roast that has been filleted (you can certainly have a butcher do this)

Lay the filet on a cutting board with the fat cap down

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Drizzle the pork with the olive oil

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Top it with the grated garlic

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Rub it all around the pork

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Sprinkle with the salt and pepper and set aside

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Lets get back to the stuffing

Heat 2 tablespoons of olive over medium heat and add in the onions

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Cook these down for 5-6 minutes are until they start to brown lightly and become tender

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Next add in the sundried tomatoes

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Stir these in to incorporate

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Let these cook another 3-4 minutes

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Next we will need 10 ounces of fresh spinach

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Give the spinach a good chop

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Add the spinach to the pan and cook for around 2 minutes

Remove from the heat and stir

The spinach should wilt down nicely

Now we are going to need something to bind this together as well as add flavor

We used 1/2 cup of plain bread crumbs and 1/2 cup of grated parmesan cheese

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Add both to the pan and mix thoroughly to incorporate

Spread the stuffing all over the pork filet

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Press the stuffing down with the palm of your hand

This will help keep the stuffing from falling out

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Starting from the left end (the side that doesn’t have the fat cap underneath) start rolling the filet towards the right

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And roll…

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The roast should basically end up in its original form with the fat cap on top

Place the roast on top of some butcher string

Tie off the roast

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Trim the excess string off

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Next drizzle the roast with 1 tablespoon of extra virgin olive oil and rub it all over

Sprinkle the roast with kosher salt, ground black pepper, onion powder, garlic powder and paprika

We are cooking this in our rotisserie oven

You can certainly do this in your 350 F preheated oven

If roasting in the oven place, the roast in a pan on a bed of vegetables (onion, carrots and celery work well) or use a roasting rack

This will just keep the roast from sticking to the pan

Our rotisserie is also set at 350 F

Place the pork in and let her roll!

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About half way through…

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Getting close now!

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Cook for 45 minutes to an hour or until a thermometer inserted into the thickest part of the roast reads 145 F (this also goes for roasting in the oven)

Remove from the oven or rotisserie and allow to rest at least 10 minutes

The roast will continue to cook around another 10 degrees while it rests so keep this in mind

I mean, it looks great already…Wait until you see the inside!

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 Remove the butcher string, slice the roast thinly and serve!

P.S. This also makes awesome sandwich meat the next day!

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Enjoy!!!

Simply Sundays! ~ Stuffed & Rolled Pork Roast

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

2.5 pound pork roast (filleted open)

1 tablespoon of extra virgin olive oil

4 grated garlic cloves

1 teaspoon each kosher salt and ground black pepper

For the stuffing

1 onion

5 ounces of sundried tomatoes in oil

10 ounces of fresh spinach

1/2 cup of plain bread crumbs

1/2 cup of grated parmesan cheese

2 tablespoons of olive oil

Seasoning for on top of the pork roast

1 tablespoon of extra virgin olive oil

2 teaspoons each of kosher salt and ground black pepper

2 teaspoons each of onion powder and garlic powder

1 tablespoon of paprika

Directions

Take a 2 1/2 pound pork loin roast and have a butcher filet it out flat.  Lay the pork fat cap side down on a cutting board.  Drizzle the pork with 1 tablespoon of extra virgin olive oil.  Grate 4 garlic cloves and rub them and the oil all over the pork.  Sprinkle with 1 teaspoon each of kosher salt and ground black pepper

Peel and dice 1 onion and chop 5 ounces of sundried tomatoes in oil.  Heat 2 tablespoons of olive oil in a pan over medium heat.  Add the onions to the pan and cook these down for 5-6 minutes are until they start to brown lightly and become tender.  Next add in the sundried tomatoes.  Stir these in to incorporate.  Let these cook another 3-4 minutes

Chop 10 ounces of fresh spinach.  Add the spinach to the pan and cook for around 2 minutes.  Remove from the heat and stir.  The spinach should wilt down nicely.  Add in 1/2 cup of plain bread crumbs and 1/2 cup of grated parmesan cheese.  Mix to thoroughly incorporate

Spread the stuffing all over the pork filet.  Press the stuffing down with the palm of your hand.  Starting from the left end (the side that doesn’t have the fat cap underneath) start rolling the filet towards the right.  The roast should basically end up in its original form with the fat cap on top.  Place the roast on top of some butcher string.  Tie off the roast Trim the excess string off

Drizzle the roast with some olive oil and rub it all over.  Sprinkle the roast with kosher salt, ground black pepper, onion powder, garlic powder and paprika. Roast the pork either in a 350 F preheated oven or a rotisserie for 45 minutes to an hour or until a thermometer inserted into the thickest section reads 145 F.  If roasting in the oven, the roast in a pan on a bed of vegetables (onion, carrots and celery work well) or use a roasting rack.  This will just keep the roast from sticking to the pan.   Remove and let the roast rest at least 10 minutes before serving.  Slice the roast thinly and serve

Tools used to make this recipe

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

Lodge Cast Iron Pan

Ronco Showtime Rotisserie

© Simply Sundays 2017
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