Jenn's Stuffed Pork Roast and Veggies |
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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 1 |
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Impress your family and friends with this delicious eye catching dish. The meat comes out very moist and delicious. Serve with pan gravy or applesauce. Ingredients:
1 (4 pound) center cut pork roast, bone-in |
1/4 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 |
1/4 cup butter, melted |
3 tablespoons olive oil, divided |
4 carrots, quartered |
3 yukon gold potatoes, peeled and quartered |
1 onion, quartered |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.
5. Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.
6. 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.
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