Spinach and Garlic Stuffed Pork Roast

Double-butterflying a portion of a boneless pork loin roast allows you to fill it with a delicious stuffing and roll it back up for roasting. The result is a fork-tender roast with the added flavor of a pesto-inspired stuffing in every bite.
  • 2 c. tightly packed spinach
  • 1 c. tighty packed cilantro
  • 4 cloves garlic, minced
  • 2 T. olive oil
  • 1/2 tsp. salt
  • 1 (3 lb.) boneless pork loin roast

Preheat the oven to 450 degrees. In a food processor, combine the first 5 ingredients (spinach through salt) and process until a thick paste is formed. Set aside.

Using a sharp knife cut down through the center of the roast and fold it open like a book. Then make two additional cuts starting from the center of the roast and ending near, but not at, the end of the roast and unfold it to one long strip. You will then want to pound the meat to a uniform 1-inch thickness. This will allow you to roll the roast back up once it's stuffed.

Using a spoon spread the stuffing evenly across the roast and roll it up, jellyroll style. Tie the roast together every 2 inches and place it in a roasting pan. For an illustrated guide to double-butterflying and stuffing the roast, click here.

Roast the meat, covered, until the internal temperature reaches 160 degrees -- the cooking time will vary depending on the thickness of the roast, how tightly its wrapped and the size and shape of the roasting pan. Once it's done, remove it to a cutting board and wrap it with aluminum foil. Allow the roast to rest for 10-15 minutes before carving and serving.

  • Yields: 4-6 servings
  • Preparation Time: Varies depending on factors described above
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