- Pork Roast
- Half a bag of fresh spinach
- Fresh herbs (thyme, parsley, rosemary)
- sour cream (or mascarpone cheese with some cream)
- a little cooking sherry (optional)
- Stuffing Mix (eyeball it, I think I had about 2 cups_
- salt, pepper, minced garlic (or garlic powder)
- bacon slices (optional)
Slice pork in a circular way to create a long piece of pork. That doesnt have to be perfect. Roll it back up and fry pork in some oil to get the outside nice and brown.
While pork cools, sautee the spinach in some olive oil and garlic, salt and pepper. Chop it up with the fresh herbs and put into a bowl.
Add breadcrums and enough sour cream to be able to mix it all nicely (if you arent worried about the fat, I recommend mascarpone cheese with some cream mixed in instead)
Add cooking sherry, just enough to keep the mixture nice and thick.. make sure it doesnt get runny
Open up the pork and spread the spinach-stuffing mixture generously on the pork then roll up tight. Put seam down (or tie it up if you want) into a roasting pan.
If you decide to use the bacon, wrap it around the pork, tugging it in underneath, so the pork is laying on it, holding the ends into place.
Bake at 350 degrees for about 1 hour, until internal temperature is 160 degrees.
Slice and serve with your favorite side dish
