This quite possibly could be our favorite pork roast of all time!
Not only are the flavors 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
Peel and dice the onion, chop the sundried tomatoes and finely grate the garlic
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
Drizzle the pork with the olive oil
Top it with the grated garlic
Rub it all around the pork
Sprinkle with the salt and pepper and set aside
Let’s get back to the stuffing
Heat 2 tablespoons of olive over medium heat and add in the onions
Cook down for 5-6 minutes or until they start to brown lightly and become tender
Next add in the sundried tomatoes
Stir to incorporate
Let cook another 3-4 minutes
Next we will need 10 ounces of fresh spinach
Give the spinach a good chop
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
Add both to the pan and mix thoroughly to incorporate
Spread the stuffing all over the pork filet
Press the stuffing down with the palm of your hand
This will help keep the stuffing from falling out
Starting from the left end (the side that doesn’t have the fat cap underneath) start rolling the filet towards the right
And roll…
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
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!
About half way through…
Getting close now!
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!
Remove the butcher string, slice the roast thinly and serve!
P.S. This also makes awesome sandwich meat the next day!
Enjoy!!!
Simply Sundays! ~ Stuffed & Rolled Pork Roast
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, 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. 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
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