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Spinach-and-Herb Stuffed Pork

Photo: Will Dickey
Prep time 30 mins
Cook time 1 hr, 25 mins
Yield Makes 10 servings


  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 (3-ounce) package cream cheese, softened
  • 4 green onions, chopped
  • 1/4 cup chopped fresh basil
  • 2 to 3 garlic cloves, minced
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1/4 teaspoon ground red pepper
  • 1 (3- to 4-pound) boneless pork loin roast
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

How to Make It

  1. Stir together first 7 ingredients.

  2. Cut roast lengthwise, cutting to but not through other side. Open cut piece to enlarge roast; pound to 1/2-inch thickness, making a large rectangle. Sprinkle with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll jellyroll fashion, and tie securely with heavy string at 2-inch intervals. Place roast on a lightly greased rack in a shallow roasting pan.

  3. Bake at 325° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160°. Increase temperature to 375°, and bake 10 minutes or until browned. Remove from oven, and let stand 5 minutes. Remove string.

  4. Note: To make ahead, bake roast, and cool. Wrap tightly in aluminum foil, and refrigerate. To serve, uncover and place roast in rack in a roasting pan; cover loosely with foil, and add water to pan. Bake at 375° for 45 minutes.