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Roast Pork with Spinach Stuffing and Orange Sauce https://www.metro.ca/userfiles/image/recipes/roti-porc-sauce-orange-3093.jpg PT15M PT1H45M PT2H00M
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.
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1,5 cups (375 mL) chopped fresh spinach 3 Tbsp. (45 mL) ricotta cheese 2 garlic cloves, chopped 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
Roast Pork with Spinach Stuffing and Orange Sauce

Roast Pork with Spinach Stuffing and Orange Sauce

Rate this recipe
3 Votes
  • Gluten-free
6
servings
0:15
Preparation
1:45
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1,5 cups
    (375 mL)
    chopped fresh spinach
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  • 3 Tbsp.
    (45 mL)
    ricotta cheese
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  • 2
    garlic cloves, chopped
  • 1 tsp.
    (5 mL)
    all spice
  • 2 Tbsp.
    (30 mL)
    canola oil
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    SELECTION CANOLA OR VEGETABLE OIL

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  • 1 1/2 kg
    pork loin roast
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  • 3
    oranges, zest and juice
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    LARGE SEEDLESS NAVEL ORANGES

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    $1.88 /lb

    PRODUCT OF SPAIN OR SOUTH AFRICA LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 4.14/kg


  • 1/3 cup
    (80 mL)
    white wine
  • 3/4 cup
    (190 mL)
    chicken bouillon
  • 1 cup
    (250 mL)
    table cream
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Imprimer ma sélection

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/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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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