Stuffed Pork Roast
Are you looking for the perfect Easter dish? Then head over to D&D Market in Hartford or Wethersfield, CT. All of the ingredients for this amazing came from one store! For this recipe you do need to butterfly the roast for stuffing. I recommend you asking one of the nice gentleman behind the counter and they would be more than happy to assist and provide you with kitchen twine.
PS
If you want this a true Paleo recipe then omit the cheese but it's really good with it. You decided...
Ingredients
- 3-4 pounds pork roast
- Sea salt
- Freshly ground pepper
- Italian seasonings (about 2 teaspoons)
- 3 cups baby spinach
- 3/4 cup roasted red peppers, pat dry and sliced
- 6 slices provolone cheese
- 2 pounds ground romano white wine sausage
Directions
Preheat oven to 350 degrees F.
Butterfly the roast and lay flat on a clean work surface. Season with salt, pepper and your favorite Italian seasonings (maybe some red pepper flakes).
Add the spinach in a layer then top with red pepper, cheese and sausage. Roll the tie with kitchen twine.
Please on a roasting rack then drizzle with olive oil and season the top with a little more salt, pepper and Italian seasonings. Add a little water in the baking dish. Bake for 15 minutes per pound. Let rest for 10 minutes, slice and enjoy with your favorite sides.
Comments (1)
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recent updates, so where can i do it please help.