Pork Roast Stuffed with Roasted Red Peppers and Spinach

Pork Roast Stuffed

This Stuffed Pork Roast is bursting with flavor. A Mediterranean rub adds intensity to the meat. Garlic, spinach, prosciutto , roasted red peppers and provolone add dimension that creates an entree both stunning in presentation and scrumptious to eat.

Prep Time: 40 Minutes

Serves: 10

Ingredients

  • Spice Rub
  • 1 ½ tablespoons Fresh Oregano, chopped
  • 1 ½ tablespoons Fresh Thyme, chopped
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • Olive Oil for rubbing on the Roast
  • Stuffed Roast
  • 3 - 3 ½ pound boneless Pork Loin Roast, butterflied
  • 6-8 cloves Garlic, minced
  • 4 cups Baby Spinach
  • 16 ounce jar Roasted Red Peppers, drained
  • 12 thin slices prosciutto di parma
  • 16 slices aged provolone
  • Vegetables for Roast
  • 1 onion chopped
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 1 fennel chopped
  • 1 quart Vince and Joe’s Gravy

Directions

  1. Spice Rub
  2. Combine all the ingredients of the spice rub together in a bowl.
  3. Lay the roast out butterflied and pound between several sheets of parchment paper or plastic wrap with a meat mallet until there is an even thickness.
  4. Rub a generous amount of olive oil on all sides of the roast and rub the spices on all sides as well.
  5. Stuffed Pork Roast
  6. Preheat oven to 325° F.
  7. Lay the butterflied roast open on a large piece of parchment paper.
  8. Layer provolone, prosciutto, 16 oz jar of roasted red peppers (drained),and 4 cups baby spinach on top of the butterflied roast.
  9. Begin rolling from the end that is parallel to the fold in the roast. Roll tightly as you work with all the filling to keep it in tack. Or you can simply fold it over like your closing a book.
  10. Tie the roast with kitchen twine.
  11. Place the roast cut side down on a wire rack in a shallow roasting pan. Cook in a 325°F oven for about 45 minutes or until an instant-read thermometer registers 140° in the thickest part of the meat.
  12. Remove from the oven, place on plate and let rest for 10 minutes.
  13. While resting, make sauce by adding gravy to roasting pan, deglazing the pan and allowing the sauce to gain the flavors of the roast.
  14. Slice and serve warm topping with pan sauce.