Jenn's Stuffed Pork Roast and Veggies

Name: Jenn's Stuffed Pork Roast and Veggies
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 1
Cuisine: Global
Ingredients: 59 milliliters packed baby spinach; 59 milliliters butter, melted; 4 carrots, quartered; 1 teaspoon chopped fresh parsley; 1 sprig fresh rosemary, chopped; 1 clove garlic, chopped; 1 Tbsp garlic powder; 1 teaspoon kosher salt; 3 Tbsps olive oil, divided; 1 onion, quartered; 1 Tbsp onion powder; 1 teaspoon cracked black pepper; 7 dried pineapple pieces; 2 kilograms center cut pork roast, bone-in; 1 teaspoon poultry seasoning; 3 Yukon Gold potatoes, peeled and quartered

Need a gluten free main course? Jenn's Stuffed Pork Roast and Veggies could be an amazing recipe to try. This recipe makes 1 servings with 6848 calories, 460g of protein, and 171g of fat each. This recipe covers 90% of your daily requirements of vitamins and minerals. Head to the store and pick up cracked pepper, olive oil, pineapple pieces, and a few other things to make it today. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.

Ingredients you will need

Dried Pineapple

Pot Roast

Spinach

Meat

Wrap

Equipment you will use

Kitchen Towels

Paper Towels

Knife

Kitchen Twine

Pot

In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.

Ingredients you will need

Dry Seasoning Rub

Cracked Pepper

Garlic Powder

Onion Powder

Rosemary

Parsley

Butter

Garlic

Salt

Cooking Oil

Equipment you will use

Bowl

Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.

Ingredients you will need

Cooking Oil

Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast.

Ingredients you will need

Potato

Carrot

Onion

Equipment you will use

Roasting Pan

Pour remaining rub mixture over vegetables.

Ingredients you will need

Vegetable

Dry Seasoning Rub

Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C).

Equipment you will use

Oven

Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.

Ingredients you will need

Gravy