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Pork Roast Stuffed with Spinach and Gorgonzola


  • 3 pound pork loin roast
  • 3 shallots
  • ½ cup toasted pine nuts
  • 1 cup frozen spinach defrosted and wrung out
  • 1 pinch of nutmeg
  • ½ cup of Gorgonzola
  • Olive Oil
  • Ground pepper
  • Salt


  1. Start by preheating your oven to 350 degrees. Then butterfly your pork roast. If you don’t want to bother with this step yourself just ask your butcher to do it for you. Otherwise lay the roast out on your broad and with a sharp knife cut into the roast rolling it away from your blade like unrolling a rug . If you have any really thick spots feel free to even it up by pounding the fat parts out with a mallet. Set the roast aside.
  2. Next in a pan on the stove sauté the shallots for about three minutes over medium high heat in a little olive oil. When the shallots have started to soften add the spinach and a pinch of nutmeg. Leave on the heat until any remaining water in the spinach has evaporated.
  3. Lay the roast out flat and liberally season with ground pepper. Then add the hot spinach filling, the toasted pine nuts and a layer of Gorgonzola cheese. The easiest way to toast pine nuts is putting them on a baking sheet and popping them into the regular or toaster oven, just keep an eye on them so they don’t burn.
  4. Next roll up your roast, it should be pretty simple, and then tie it up with cooking twine. As this roast was an ugly mess I had to kind of Macgyver it into shape. Place the tied up roast into a shallow baking dish that you have sprayed with no stick spray.
  5. Depending on the size of the roast you will need 3-5 lengths of twine tied snugly. Don’t forget to cut the twin off when you serve. Bake the roast at 350 degrees for about 20-30 minutes per pound. Use a thermometer to be sure the roast is cooked through.
  6. Slice and arrange the roast on a platter before you bring to the table. Sprinkle extra pine nuts or Gorgonzola on each slice.