Petitchef

Spinach and basil stuffed boneless pork rib roast

Main Dish
4 servings
15 min
20 min
Very Easy
or

Ingredients

4 servings
- 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add a couple tsps of rosemary and some pepper to the broth, cover it tightly and return it to the oven.

Step 5

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.






Rate this recipe:

Related recipes


Recipes

Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Daily Menu

Receive daily menu: