Roast Pork with Spinach Stuffing and Orange Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 45 min |
| Total: | 2 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 1 1/2 cups (375 mL) chopped fresh spinach
- 3 Tbsp. (45 mL) ricotta cheese
- 2 garlic cloves, chopped
- Salt and milled pepper to taste
- 1 tsp. (5 mL) allspice
- 2 Tbsp. (30 mL) canola oil*
- 1 fresh boneless centre-cut pork loin roast, about 3 lb. (1.3 kg
- 3 oranges, zest and juice
- 1/3 cup (80 mL) white wine
- 3/4 cup (180 mL) chicken bouillon*
- 1 cup (250 mL) cream*
- Salt and milled pepper to taste
Preparation
Preheat oven to 325°F/160°C.
In a bowl, mix spinach, ricotta and garlic together. Salt and pepper.
Cut a pocket lengthways in the underside of the roast and stuff with spinach mixture. Close and tie roast.
Season meat with half of allspice.
In a roasting pan, heat oil and brown meat on all sides.
Set aside.
Deglaze pan with orange juice. Add zest, wine, bouillon and remaining allspice and bring to a boil.
Return meat to pan and baste with sauce. Roast uncovered for 1 hr. and 45 min. or until meat thermometer reads 160°F/ de 70°C. Calculate about 20-30 min. per pound (450 g).
Remove roast from pan and set aside.
Stir cream into pan juices and cook 1-2 min. Adjust seasoning.
Serve roast with sauce in a gravy boat.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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