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





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