Jenn's Stuffed Pork Roast and Veggies recipe
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Ingredients
- 1 (4 pound) center cut pork roast, bone-in ¼ cup packed baby spinach 7 dried pineapple pieces 1 sprig fresh rosemary, chopped 1 teaspoon chopped fresh parsley 1 teaspoon poultry seasoning 1 clove garlic, chopped 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon kosher salt 1 teaspoon cracked black pepper ¼ cup butter, melted 3 tablespoons olive oil, divided 4 carrots, quartered 3 Yukon Gold potatoes, peeled and quartered 1 onion, quartered
Nutrition Info
- 635.1 caloriescarbohydrate: 48.1 gcholesterol: 126.1 mgfat: 33.5 gfiber: 4.1 gprotein: 38.1 gsaturatedFat: 12.5 gservingSize: -sodium: 495 mgsugar: 31.3 gtransFat: : -unsaturatedFat: : -
Directions Jenn's Stuffed Pork Roast and Veggies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.
In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.
Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.
Transfer roast to a roasting pan fat side up, scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.
Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.