Herbed Pork Roast Stuffed with Spinach Rice Pilaf

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10 minutes

1 1/4 hrs


    • 2 1/2 lb
      1.25 kg
      Canadian Pork Loin or Leg Roast, boneless
    • 2 Tbsp
      25 mL
      butter or margarine
    • 1/3 cup
      75 mL
      chopped onion
    • 2 cups
      500 mL
      torn spinach
    • 1 cup
      250 mL
      cooked mushroom rice dish*
    • salt and ground black pepper
    • canola oil
    • 6
      bay leaves, finely crushed
    • 2
      cloves 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.

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