Petitchef

Spinach and basil stuffed boneless pork rib roast

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
3 lb boneless pork rib roast

3 tablespoons bread crumbs

2 tablespoons chopped parsley

2 tablespoons chopped basil

1/2 cup chopped spinach

2 cups chicken broth

1/2 cup roughly chopped onion

dried rosemary

garlic powder

olive oil

salt and pepper

Preparation

  • Preheat oven to 350 degrees F. Cut a pocket in the roast. Mix together the bread crumbs, basil, parsley and spinach. Season it with a little salt and pepper.
  • Stuff the spinach mixture into the roast and then either tie it up or use a skewer to keep it closed. Rub the roast with rosemary, garlic powder, olive oil, salt and pepper.
  • Place the roast in a shallow pan, preferably one that has a lid, and surround it with the onions. Put it in the oven for 15-20 minutes or until it starts to brown. Remove it and add the broth.
  • Add a couple tsps of rosemary and some pepper to the broth, cover it tightly and return it to the oven.
  • Cook for another hour or so, until done how you want it. Let rest for 5-10 minutes before carving. Separate the fat from the braising liquid and spoon it over the carved roast.

Photos

Spinach and Basil Stuffed Boneless Pork Rib Roast, photo 1
Spinach and Basil Stuffed Boneless Pork Rib Roast, photo 2
Spinach and Basil Stuffed Boneless Pork Rib Roast, photo 3

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