Gluten Free Dairy Free Stuffed Pork Roast

I like to keep some guest-ready meals on hand as we enter the holiday season so I am aways ready for last minute invitations.  Having a few “fancy” meals in the freezer takes a lot of pressure off of me during the busy season, allowing me to open my home to friends and family without the stress of what to feed them.  Gluten Free Dairy Free Pork Roast Stuffed with Bacon, Caramelized Onion and Spinach is a wonderful treat for your family (my kids are always impressed with food that has a pattern – LOL!) and special enough for guests or a holiday gathering.

Making a spiral stuffed roast may look intimidating, but you will be surprised how easy it is!  All you need is a sharp knife and some cotton kitchen string.  If you need an “in action” example of roll-cutting a roast you can watch this youtube video that shows the process.

Gluten Free Dairy Free Pork Roast Stuffed with Bacon, Caramelized Onion and Spinach

Author/Source:

Brittany @  realsustenance.com

Ingredients:

• 3 pounds boneless pork roast
• 1 pound bacon, cooked and crumbled
• 1 1/4 cups onion, chopped
• 2 tablespoons fresh sage, finely minced
• 2 tablespoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups fresh spinach

Directions:

Roll-cut the pork roast.  With a meat mallet, pound out any areas that are a bit uneven or thick.  Set aside.

In an oiled skillet (or use some of the bacon drippings if you have just cooked the bacon) cook the onions over medium heat, stirring occasionally until golden brown and beginning to caramelize.  Add sage, stirring and cooking for 1 minute.  Add spinach, salt, pepper and garlic powder.  Cook and stir until spinach is wilted.

Evenly spread the filling in the pork roast.  Sprinkle with the bacon.  Along the longest side of the roast, begin to roll the roast onto itself over the filling tightly and carefully, keeping the filling in the roast.  Place the roast seam side down and tie in at least 4 places using kitchen twine.

Preheat oven to 300 degrees F.  Place stuffed roast seam side down in an oiled roasting pan.  Rub with oil and sprinkle with salt, pepper and garlic powder.  Place in oven.  Drop temperature to 250 degrees.  Roast for about 3 hours until internal temp of the pork is 160.  Tent roast with foil and let sit for 10 minutes, then carve and serve.  

Freezing Directions:

Wrap roast well for the freezer after tying with kitchen twine with freezer plastic wrap and double thicknesses of foil, removing as much air as possible, seal, label and freeze.

To serve:  Thaw.  Preheat oven to 300 degrees F.  Place stuffed roast seam side down in an oiled roasting pan.  Rub with oil and sprinkle with salt, pepper and garlic powder.  Place in oven.  Drop temperature to 250 degrees.  Roast for about 3 hours until internal temp of the pork is 160.  Tent roast with foil and let sit for 10 minutes, then carve and serve.

Servings:  8

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table with All the Small Stuff
• Tip My Tuesday at Tip Junkie
• Slightly Indulgent Tuesday at Simply Sugar and Gluten Free

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This entry was posted on Tuesday, October 25th, 2011 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.