Pork Roast Stuffed With SpinachA stuffing of spinach, mushrooms, onions and breadcrumbs with accents of red pepper leaves a lovely center of green in this tasty pork roast.


Meats & Poultry
Category Main Page
Articles & Reviews


Main Nibbles
Main Page
Articles & Reviews Of Foods From A To Z


Product Reviews
Main Page
Food, Beverages, Books,
News & More



March 2007

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Spinach-Stuffed Pork Roast

A Holiday Day Recipe

We love this particular pork roast recipe for St. Patrick’s Day or Christmas because of the green stuffing—but it’s delicious at any time of the year.

  • 4- to 5-pound boneless pork roast, rolled and tied
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped red pepper
  • 1 tablespoon vegetable oil
  • 1/2 of a 10-ounce package frozen chopped spinach, thawed
  • 1 cup soft bread crumbs
  • 1/2 teaspoon garlic pepper
  • Decor (we used lemons sliced to hold cherries; look for big, leafy edible leaves
    like kale)


  1. Preheat oven to 350°F. Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil until onion is tender. Stir in remaining ingredients.
  2. Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string.
  3. Place roast in shallow roasting pan. Roast for 1 to 1-1/2 hours, until meat thermometer registers 155° to 160°F. Remove from oven; let stand 10 minutes before slicing to serve. Serves 15.


Recipe and recipe image courtesy of Seaboard Foods. All rights reserved. Additional material Lifestyle Direct, Inc. All rights reserved. Other images are the copyright of their respective owners.