STUFFED ROLLED PORK ROAST

Well it was a great day at the Ballpark yesterday, even though my team lost.  What a fun day!  I mean it just does not get any better than a hot day, hot dogs and beer, and a Yankee game.  Thanks again to Linda and Jody for such a special treat!

Today I have a recipe for a rolled Pork roast.  The "other white meat".  Pork is really full of good things for you and is so tasty.  This recipe is really wonderful.  There is nothing like the wonderful smells that come from your oven when you are making roast Pork.

STUFFED ROLLED PORK ROAST

Will serve 4 or 5

1- 3 1/2 pound loin of pork butterflied
1 package frozen chopped spinach, defrosted, and drained of all water
1/2 cup parmesan cheese
1/4 cup chopped roasted red peppers
2 cloves of minced garlic
1/2 cup balsamic vinegar
salt and pepper

In a small saucepan put the vinegar and cook over low heat until reduced by 1/2.  Set aside.

Mix all the ingredients together.  Lay the pork out, fat side down.  Salt and pepper it.  Spread the filling evenly over the pork.  Roll the pork up lengthwise.  Tie both ends with butcher string and once in the middle.  Put on a rack fat side up.  Rub the whole roast with a little olive oil and sprinkle with salt and pepper.  Put into a 425 degree oven for about 30 to 35 minutes.   Drizzle the balsamic vinegar over the top of the roast. Lower the heat to 350 degrees and continue cooking for about 45 minutes or until the roast is cooked through.  It should read 137 degrees on your meat thermometer.  Be sure the thermometer is in the meat not the stuffing.  Remove from the oven, cover with foil and let rest for about 10 to 15 minutes.  Gently remove the strings and cut into thick slices and serve.  Serve with garlic mashed potatoes.

Thanks for stopping in today
Ciao
Grayce