This impressive stuffed pork roast combines tender pork shoulder with a rich filling of Italian sausage, wilted spinach, creamy ricotta, and hard-boiled eggs. The result is a moist, flavorful centerpiece that balances savory meat with fresh greens. Perfect for Sunday dinners or special gatherings, this dish feels homemade yet sophisticated. The pork stays juicy while the filling melds together, creating a delicious bite in every slice. Serve with roasted potatoes or crusty bread to soak up the savory juices. It’s a satisfying meal that brings everyone to the table.
Pork Roast Stuffed With Sausage & Spinac
Description
This impressive stuffed pork roast combines tender pork shoulder with a rich filling of Italian sausage, wilted spinach, creamy ricotta, and hard-boiled eggs. The result is a moist, flavorful centerpiece that balances savory meat with fresh greens. Perfect for Sunday dinners or special gatherings, this dish feels homemade yet sophisticated. The pork stays juicy while the filling melds together, creating a delicious bite in every slice. Serve with roasted potatoes or crusty bread to soak up the savory juices. It&# 226;ÂÂs a satisfying meal that brings everyone to the table.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Lay the pork roast flat, fat side down. If necessary, cut a pocket into the center to create space for the stuffing, keeping the meat intact enough to roll.
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If you removed meat to create the pocket, dice it and mix it with the Italian sausage meat.
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Wash and chop the fresh spinach. Heat olive oil in a skillet over medium heat and quickly fry the spinach until wilted. Drain excess liquid.
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In a bowl, combine the sausage meat mixture (or plain sausage if no meat was removed), fried spinach, sliced hard-boiled eggs, ricotta cheese, and chopped onion. Season with salt and pepper.
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Season the inside of the pork roast pocket with salt and pepper.
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Place the stuffing mixture in the center of the roast.
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Roll up the roast tightly like a jelly roll. Use kitchen twine to tie the roast securely at 1-inch intervals to hold the shape.
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Place the tied roast on a baking rack set inside a roasting pan.
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Bake for about 1 hour and 15 minutes, or until the internal temperature reaches 145ðF (63ðC) and the outside is golden brown.
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Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 992.6kcal
- % Daily Value *
- Total Fat 58.5g90%
- Saturated Fat 20.6g103%
- Cholesterol 299.1mg100%
- Sodium 608.9mg26%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 106.1g213%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using frozen spinach, ensure it is completely defrosted, drained, and squeezed dry before frying to prevent a soggy filling.
For easier rolling, you can partially freeze the pork roast for 20-30 minutes before stuffing; this makes it firmer and easier to handle.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
You can add a splash of white wine or chicken broth to the roasting pan during cooking to keep the pork moist and create a pan sauce.
