Spinach and Herb-Stuffed Pork Roast
This Spinach and Herb Stuffed Pork Roast is easier than it looks, and it’s about to be your new go-to recipe for spring entertaining! Pork roast is stuffed with a fresh spinach, herb, garlic and lemon zest filling, then rolled up tightly and roasted to perfection. This showstopping recipe pairs beautifully with roasted potatoes and carrots for a seasonal spring dinner.
Recipe developed in collaboration with Langley Farm Market.
Why This Recipe Is Perfect for Spring
Spring calls for lighter, brighter flavours, and this stuffed pork roast delivers exactly that! Pork is a great meat to take on flavours from other ingredients, and this spinach and herb filling is light, bright, and seasonal for spring. I picked up all of the ingredients for this recipe from the pork roast to the spinach and fresh herbs from Langley Farm Market. They are my go-to grocery store here in the Lower Mainland of British Columbia, and I am always inspired by the fresh, seasonal, and local ingredients they have in store.
Beyond the ingredients, this is a recipe that is truly impressive and perfect for a spring gathering. It feeds a crowd, making it ideal for Easter dinner, or any time you are cooking for a table full of people you love. And while stuffed pork roast might not be the most common thing to find on a weeknight dinner table, that’s exactly what makes it so special and worth the effort.
How to Butterfly a Pork Roast
Butterflying the pork is arguably the most technical part of this recipe, but don’t let it intimidate you! Once you have done it, you will wonder why you ever found it daunting. Here’s how to do it:
- Start with a sharp knife. A long sharp knife will give you the most control and the cleanest cut.
- Place the roast on a stable cutting board so it doesn’t slide around as you work.
- Make your first cut lengthwise one inch from the long edge of the pork roast, stopping about an inch from the opposite edge…don’t cut all the way through!
- Angle your knife parallel to the cutting board, then make a second cut to open it further. Continue making long clean cuts parallel to the board to open up and unravel the pork.
- Pound it gently if needed. If there are any thicker spots, a quick bash with a meat mallet or rolling pin will even things out and help the roast roll tightly later.
Why You Should Sear Before Roasting
It may be tempting to just put the roast in the oven and roast it, but searing it before roasting really makes this recipe so flavourful and delicious. This step does two things. First, it builds a browned, flavourful crust on the exterior that you can’t achieve with the oven. Second, that crust helps seal in moisture during the low-temperature roast at 350°F, keeping the pork juicy as it cooks through. It adds only a few minutes to the process and makes an incredible difference in the flavour!
Get the Recipe: Spinach and Herb-Stuffed Pork Roast
Spinach and Herb-Stuffed Pork Roast
Ingredients
For the Pork and Rub:
- 1 pork roast 2 to 2.5kg
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil divided (for rubbing to pork and searing)
- 1 yellow onion sliced into 2 centimetre-thick rounds
For the Spinach and Herb Filling:
- 1 tablespoon + 1 teaspoon olive oil divided
- 4 bunches fresh spinach stems removed
- 1 cup fresh basil leaves finely chopped (about 2 bunches)
- 1 cup fresh parsley leaves finely chopped (about 1 bunch)
- 6 cloves garlic finely chopped
- 1 tablespoon lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
Cut the Pork:
- Prepare the pork roast by making a downward cut an inch from the long edge, stopping about an inch from the bottom. Angle your knife so it’s parallel to your board and keep slicing until the roast unravels into one large, flat piece.
Make the Rub:
- Make the rub by combining the salt, pepper, and garlic powder in a small bowl. Mix to combine and set aside.
Make the Filling:
- Heat a large frying pan over medium-high heat. Once hot, add 1 teaspoon of olive oil and the spinach leaves. Cook, stirring often, until the leaves have softened. Remove from the pan and let cool before squeezing out all the water from the leaves.
- Add the cooked and drained spinach to a mixing bowl along with the basil, parsley, garlic, lemon zest, 1 tablespoon of olive oil, and the salt and pepper. Mix to combine.
Stuff the Pork:
- Spread the filling evenly across the pork, leaving a one-inch border along the long edge (at the end) so the filling doesn’t spill out. Roll it up as tightly, tie it in several places with cotton butcher’s twine.
- Rub the outside of the pork roast with the remaining 1 tablespoon of olive oil and the rub mixture.
Sear the Pork:
- Preheat the oven to 350 degrees F.
- To give the pork roast the best flavour, sear it before roasting. Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of olive oil to the pan and the trussed roast. Sear the roast for 3 to 4 minutes per side until golden brown. Use a pair of wooden spoons or tongs to make it easier to turn and rotate the roast if it is large.
Cook and Serve:
- Place the sliced onion on the bottom of a roasting pan and add the browned pork roast on top. Transfer to the oven and roast at 350 degrees F until the pork reaches an internal temperature of 145 degrees F, about 1 hour and 15 minutes to 1 hour and 45 minutes. The final cooking time will depend on the size of your roast, so check it after 1 hour. Once cooked, remove from the oven, cover with foil, and let rest for 20 minutes.
- Slice the pork roast into thick slices and serve with roasted potatoes and carrots. Enjoy!
Nutrition
Don’t know where to start?
No problem! Explore my curated seasonal recipes, gardening tips, and entertaining ideas that inspire you to enjoy the best of the season, every day.
Get seasonal living tips once a month.
Receive monthly updates featuring seasonal recipes, gardening tips, entertaining ideas and more!