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Herbed Pork Roast Stuffed with Spinach Rice PilafPosted on May 2, 2011 by admin-F0RS3
1 1/4 hrs
- 2 1/2 lb1.25 kgCanadian Pork Loin or Leg Roast, boneless
- 2 Tbsp25 mLbutter or margarine
- 1/3 cup75 mLchopped onion
- 2 cups500 mLtorn spinach
- 1 cup250 mLcooked mushroom rice dish*
- salt and ground black pepper
- canola oil
- 66bay leaves, finely crushed
- 22cloves garlic, crushed
Untie pork roast; slice horizontally, about 3/4 of the way through so it opens like a book. In butter or margarine, sauté onion until softened. Stir in spinach. Cover and cook 2 minutes. Uncover and cook until liquid evaporates. Stir in 1 cup/250 mL cooked rice dish and season with salt and pepper to taste. Spread stuffing down centre of the pork, leaving a 1″/2.5 cm border around the edges. Bring sides of roast together to enclose stuffing and secure with kitchen twine. Place pork in a large roasting pan. Brush lightly with oil. Combine remaining ingredients and 1/2 tsp/2 mL ground black pepper. Rub mixture over sides and top of pork. Roast uncovered in a 325ºF (160ºC) oven for 1-1/4 hours or until a meat thermometer inserted into the centre registers 155-160ºF (68-71ºC). Remove pork from oven. Cover loosely with foil and let stand 10 minutes before carving. Serve with oven roasted squash and green beans.
*Use a 165g packet Uncle Ben’s Fast & Fancy Mushroom Rice Dish or your favorite brand.