Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Roll-cut the pork roast.
2. 3236726 Upgrade to a paid membership 18327 to unlock all instructions 25312
3. 5489137 Upgrade to a paid membership 7243 to unlock all instructions 22021
4. 2700924 Upgrade to a paid membership 9608 to unlock all instructions 6971
5. 6420375 Upgrade to a paid membership 78924 to unlock all instructions 41920
6. 6005004 Upgrade to a paid membership 48676 to unlock all instructions 93441
7. 8488773 Upgrade to a paid membership 96500 to unlock all instructions 9677
8. 1300112 Upgrade to a paid membership 20906 to unlock all instructions 43728
9. 7228764 Upgrade to a paid membership 70683 to unlock all instructions 22844
10. 3971379 Upgrade to a paid membership 43126 to unlock all instructions 29020
11. 7723426 Upgrade to a paid membership 87205 to unlock all instructions 5503
12. 6326545 Upgrade to a paid membership 52565 to unlock all instructions 49748

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 3396901 Upgrade to a paid membership 37332 to unlock all instructions 61259
3. 3643529 Upgrade to a paid membership 29890 to unlock all instructions 74747
4. 2933898 Upgrade to a paid membership 39014 to unlock all instructions 84436
5. 6484354 Upgrade to a paid membership 33934 to unlock all instructions 11962

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Roll-cut the pork roast.
2. With a meat mallet, pound out any areas that are a bit uneven or thick. Set aside.
3. Place olive oil #1 in skillet and cook the onions over medium heat, stirring occasionally until golden brown and beginning to caramelize.
4. Add sage, stirring and cooking for 1 minute.
5. Add spinach, salt #1, pepper #1 and garlic powder #1.
6. Cook and stir until spinach is wilted.
7. Evenly spread the filling in the pork roast.
8. Sprinkle with the bacon.
9. Along the longest side of the roast, begin to roll the roast onto itself over the filling tightly and carefully, keeping the filling in the roast.
10. Place the roast seam side down and tie in at least 4 places using kitchen twine.
11. Place stuffed roast seam side down in an oiled roasting pan.
12. Rub with olive oil #2 and sprinkle with salt #2, pepper #2 and garlic powder #2.
13. Roast at 250 for about 3 hours until internal temp of the pork is 160.
14. Tent roast with foil and let sit for 10 minutes, then carve and serve