Pork Roast Stuffed With Sausage And Spinac Recipe
Servings: 12
Ingredients
- 3 lb Pork shoulder roast, deboned
- 1/2 lb Italian sausage, removed
- Â Â From casing
- 1 bn fresh spinach, Or possibly
- 1 pkt Frzn leaf spinach
- 2 x Large eggs, hard-boiled and sliced
- 1/2 lb Ricotta cheese
- 1 med onion, minced
- Â Â Extra virgin olive oil, for frying
- Â Â Salt and pepper to taste
Directions
- And Spinach Lay pork roast out flat, fat side down, and decide whether you can fill it like a jelly roll or possibly whether you must cut some of the meat from the center so which you have room for the stuffing. (If you have to remove some meat dice and mix with sausage meat.)
- Wash,chop and quickly fry the spinach in extra virgin olive oil. Drain. (If you use frzn spinach, defrost, drain and squeeze it dry before frying.)
- Salt and pepper the meat. Place the sausage, spinach, Large eggs, cheese and onion in the center of the roast. Roll up the roast, and tie it like a jelly-roll. Place it on a baking rack, and bake at 350-Degree for about 1 hour and 15 min, or possibly till golden brown on the outside.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 224 | |
| Calories from Fat 125 | 56% |
| Total Fat 13.87g | 17% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 256mg | 11% |
| Potassium 524mg | 15% |
| Total Carbs 3.47g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.71g | 0% |
| Protein 20.92g | 33% |
