Recipe of the Week – Stuffed Pork Roast Recipe

Butterfly the pork roast. This is easier than you think. Start at the top make a cut down one side about 1/3 of the thickness of the roast. Cut down stopping the same thickness from the bottom; repeat on the other side. (think of an envelope with two flaps) Cover with plastic wrap and pound with a rolling pin to flatten the roast. Salt and pepper both the inside and outside of the roast.

Sauté spinach, onions, sun-dried tomatoes (chopped) and garlic in a pan until spinach is wilted. Salt and pepper to taste. Add hazelnuts and cool.

Spread the cooled spinach mixture on the pork roast. Roll the roast back to its original shape. Tie with cotton string in several places to hold it together. (see picture)

Brown in an oven-proof pan. Place pan in a pre-heated 350 degree oven for 45 minutes or until a thermometer registers 160 degrees. Remove from oven, remove meat to a platter to “rest”. Place mushrooms in the pork pan on medium, cook for 2 minutes. Add consommé and red wine. Cook for 3 minutes. Shirl in butter and pour over pork.