Stuffed Pork Roast

Pork | October 1, 2015 | By

An elegant presentation that your guests will love! A succulent pork roast stuffed with mushrooms, spinach and pine nuts, baked to perfection with a white wine reduction sauce.

Serves 8

• 1 –  3 lb pork roast ( butt or shoulder)
• 1 Tbs plus 1 tsp of olive oil
• 8 oz of mushrooms, sliced
• 3 cloves of garlic, minced
• 1 bag of fresh spinach
• 2 Tbs of pine nuts
• 2 tsp of salt, divided use
• 2 tsp of freshly ground black pepper, divided use
• 2 tsp of fresh thyme


• 1 cup of dry white wine
• 2 shallots, minced
• 4 cloves of garlic, minced
• 1 Tbs of cornstarch
• 1 1/2 cups of chicken broth
• 2 Tbs of butter
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 1 tsp of fresh thyme


Start by making the stuffing: Drizzle 1 tsp of olive oil in a heavy skillet over medium/ high heat, saute the mushrooms and garlic for 3-5 minutes.Add the spinach, pine nuts, 1 tsp of salt and 1 tsp of pepper and cook til spinach is wilted, 2-3 minutes. Drain off any liquid that has accumulated. Trim the pork roast of any hard fat, leaving a thin layer of soft fat. Butterfly the roast, make a horizontal cut through the center but not all the way through and open it up like a book. Sprinkle with 1 tsp of salt and 1 tsp of pepper.Spoon in the stuffing mixture, close it up and tie it in 3-4 places with kitchen twine. Heat a dutch oven or large skillet over high heat, add 1 Tbs of olive oil and sear the roast on all sides. Sprinkle with 1 tsp of salt, 1 tsp of pepper and 1 tsp of thyme.Place in the oven and bake for about an 1 1/4 hours. Check the internal temperature with a thermometer, it should be about 150 degrees. Remove from the oven and let rest for 15 – 20 minutes.While the meat is roasting, make the sauce. Add the white wine, shallots and garlic in a medium saucepan over high heat until boiling, reduce heat and simmer until reduced by half. Sprinkle in the cornstarch. Stir until it starts to thicken, then add in the chicken broth, stir and cook for a few minutes, add in the butter, salt, pepper and thyme. Snip the twine from the roast, cut into thick slices, arrange on a platter and drizzle the sauce over the top!

Note to cooks:  This roast would be delicious with many sauces. A cream Sherry sauce or a mushroom sauce would be great alternatives.
I like to roast carrots along with the meat, or any veggie you like.





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