Spinach and basil stuffed boneless pork rib roast

Ingredients

• 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

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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.