Aromatic Pork Roast With Garlic and Spinach Filling

Name: Aromatic Pork Roast With Garlic and Spinach Filling
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 4 -5 lbs pork loin; 2 onions, sliced; 3 -4 garlic cloves, minced; 1 lb spinach, fresh; 2 -4 sprigs fresh rosemary; 1/4 cup white wine; 1 cup Italian seasoned breadcrumbs; creole seasoning; olive oil; salt and pepper

Submitted by Penny Stettinius

"This was very aromatic and tasty with garlic, rosemary, and sauteed spinach. I had a loin of pork in two pieces so I evened out the pieces by cutting them flatter. Then I layered the filling in between and tied the roasts together so the stuffing would stay in the middle. I roasted the meat with some Hasselbeck potatoes in the same pan, wow, what flavor! I always use Emeril's Creole Seasoning recipe from this site."

Download

Ready In:: 2hrs
Ingredients:: 10
Serves:: 6-8

ingredients

4 -5 lbs pork loin
2 onions, sliced
3 -4 garlic cloves, minced
1 lb spinach, fresh
2 -4 sprigs fresh rosemary
¹⁄₄ cup white wine
1 cup Italian seasoned breadcrumbs
creole seasoning
olive oil
salt and pepper

directions

Take the pork roast out of the refrigerator and let sit out for at least an hour.
Caramelize the onions in a heated skillet with some olive oil over med-low heat, stirring occasionally.
As the onions begin to brown, turn down the heat and add the garlic. Salt and Pepper to taste.
Add the spinach and cook until completely wilted.
Remove mixture from the heat, stir in the bread crumbs.
Add wine by the tablespoon until the consistency is easy to spread. Not too wet, not dry.
Set aside.
Preheat the oven to 425 degrees.
Get the pork loin pieces as flat as possible so the filling will sit flat.
Dust the pork roast pieces in Creole Seasonings and lay flat.
Spread the stuffing on one half and place rosemary sprigs evenly down the top then cover with the otherpork piece.
Tie with kitchen twine about three or four times so the filling stays in place.
Sprinkle some olive oil in the roasting pan, a tablespoon or so, just so the roast will not stick.
Place roast in oven for 20 minutes at 425 the turn down to 350 degrees for approximately 45 minutes or until the internal temperature reaches 130 degrees.
Remove from oven, tent with foil and let rest 10-15 minutes.
At this point you can make a sauce with the pan drippings and some wine or broth.
Before slicing be sure and remove the strings.