Spinach Stuffed Roast
A hearty, flavorful pork roast stuffed with spinach, mushrooms, and bread crumbs, perfect for family dinners or special occasions seeking a satisfying, savory centerpiece.
Ingredients
- 1/4 cup fresh mushrooms, chopped ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 cup soft bread crumbs ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1 (4 to 5 pound) boneless pork loin roast, tied ⓘ
- 1/4 cup onion, chopped ⓘ
- 1 package (10 oz) frozen chopped spinach, thawed and well drained ⓘ
- 1/2 teaspoon pepper ⓘ
Instructions
- In a skillet, sauté mushrooms and onions in oil until tender.
- Stir in spinach, bread crumbs, salt, pepper, garlic powder, and sage.
- Untie the pork roast and separate the loins.
- Spread stuffing over one loin, leaving a 1-inch border.
- Top with the remaining loin and retie securely with heavy string.
- Place in an ungreased shallow baking pan.
- Bake uncovered at 325°F for 2 to 2½ hours or until a meat thermometer reads 160 to 170 degrees Fahrenheit.
- Let stand for 15 minutes before slicing.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or rosemary into the stuffing. If you don't have bread crumbs, crushed crackers or cooked rice can be great substitutes. Make sure to squeeze out as much moisture from the spinach as possible to prevent a soggy filling. Use a meat thermometer to ensure the pork reaches the safe internal temperature.
Serving Suggestions
Serve the spinach stuffed roast with a fresh salad like Two-Cheese Tossed Salad for a light, complementary side. It pairs well with roasted vegetables or creamy mashed potatoes for a comforting meal. For a more casual option, consider serving it alongside Spoon Burgers (Sloppy Joes) to create a fun dinner experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place slices in a baking dish covered with foil and warm in the oven at 325°F until heated through, about 20 minutes. You can also microwave individual portions on medium power until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Stuffed Roast contains roughly 284 calories, with 5g protein, 34g carbohydrates, and 14g fat. It is a good source of vitamin A (12% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the pork loin with chicken breast or turkey breast for a lighter option. Just adjust the cooking time to ensure the meat reaches the appropriate internal temperature, as poultry typically cooks faster than pork.
What can I do if I don't have frozen spinach?
If frozen spinach is unavailable, fresh spinach can be used instead. Simply sauté about 1 pound of fresh spinach in the skillet until wilted, then drain and chop it before mixing it into the stuffing. This will add a vibrant flavor and texture.
How can I tell when the roast is done cooking?
The most accurate way to check if the roast is done is by using a meat thermometer. Insert it into the thickest part of the pork, avoiding any fat. The roast is safe to eat when it reaches an internal temperature of 160 to 170 degrees Fahrenheit.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).