Low Carb Sausage and Spinach Stuffed Pork Roast

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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
  • Butterfly roast by placing the roast fat side down.
  • Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
  • Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
  • Spread spinach mixture evenly over cut side of roast.
  • Roll, starting at long end, jelly-roll style and tie securely with string.
  • In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
  • Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165°F for medium or 180°F for well done.
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