Herbed Pork Roast Stuffed with Spinach Rice Pilaf
Yield: serves 8
Cooking Time: 1 1/4 hrs
Preparation Time:
Ingredients
2 1/2 lb (1.25 kg) Canadian Pork leg or loin roast, boneless
2 tbsp (30 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
vegetable oil
6 bay leaves, finely crushed
2 garlic cloves, crushed
Cooking Instructions
Untie Pork roast; slice horizontally, about 3/4 of the way through so it opens like a book. In butter or margarine saute 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 center of the Pork, leaving a 1-inch (2.5 cm) border around the edges. Bring sides of roast together 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 in a 325°F (160°C) oven 11/4 hours or until a meat thermometer inserted into the center of the stuffing registers 160°F (70°C).
Remove Pork from oven. Cover 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.
