Friday, May 13, 2011

Stuffed Pork Roast

This recipe for a stuffed pork roast will rock your world. It's actually pretty simple, but it is so scrumptious!
This roast was cut in half down the center. If it hadn't been sliced that way I would have made a pocket to stuff the roast. I almost prefer it with a pocket because it holds in more of the stuffing.
For this recipe you will need

one boneless pork roast
fresh rosemary
olive oil
salt and pepper
fresh spinach
sliced provolone cheese

Start preparing the roast by season all pieces of the meat with salt and pepper. I like to rub the inside of the meat with some olive oil.
On the bottom piece of the roast layer the sliced prosciutto. We like the smokey flavor, so I used about a 1/4 pound.
Next layer some fresh spinach leaves, pile on as much as you can because during the cooking process the spinach will shrink to nothing, and then top that with some sliced provolone. Use as much as you need!  Season with some fresh rosemary.

Now it's time to tie the roast together. We used thread, lots and lots of thread...I forgot to ask the butcher for some string, and besides, my mother always used thread and it always worked for her, so if  there's no string use sewing thread!  Just don't pull a Bridget Jones and use some funky color that will bleed all over everything! lol
Once you have your roast secured, it's time for the bacon. Just lay your strips of bacon across the top of the roast, so that they cover the top and fall on each side.  Bake the roast at 450 degrees for 15 minutes and then lower the heat to 350 degrees, and cook your roast for approximately 20 minutes per pound. 
For the gravy we simply made an au jus with the drippings from the pan. Yummy!
I regret not taking a picture of the roast before we cut it up and put it on the table. It was so scrumptious! If you look at the next picture you can spot the sliced roast on a serving platter on the table. It was enjoyed by all!

Thanks for stopping in. Have a great day and most of all, have fun in the kitchen!


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