Spinach Garlic And Parmesan Stuffed Pork Roast Recipes

Steps:

• In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 15 minutes before slicing.

Steps:

• With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine the green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. , Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 40 minutes or until thermometer in the pork reads 145°. Let stand for 15 minutes before carving.

Steps:

• In skillet, saute mushrooms and onion in oil till tender.
• Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage.
• Untie pork roast and separate the loins.
• Spread stuffing mix over one loin to within 1 inch of the edges.
• Top with remaining loin, retie securely with heavy string.
• Place in an ungreased shallow baking pan.
• Bake uncovered at 325 degrees for 2 1/2 hours or until meat thermometer reads 160-170 degrees.
• Let stand 15 minutes before serving.

Steps:

• Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
• In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
• Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
• Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350°F.
• In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
• Butterfly roast by placing the roast fat side down.
• Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
• Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
• Spread spinach mixture evenly over cut side of roast.
• Roll, starting at long end, jelly-roll style and tie securely with string.
• In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
• Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165°F for medium or 180°F for well done.