Roast Pork with Spinach Stuffing and Orange Sauce

Roast Pork with Spinach Stuffing and Orange Sauce
  • 6 servings
  • 0:15 Preparation
  • 1:45 Cooking
  • 2:00 Total Time


Add all
  • 1,5 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)

    all spice

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 1 1/2 kg

    pork loin roast

  • 3

    oranges, zest and juice

  • 1/3 cup
    (80 mL)

    white wine

  • 3/4 cup
    (190 mL)

    chicken bouillon

  • 1 cup
    (250 mL)

    table cream

  • salt and milled pepper to taste


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/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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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