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.
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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
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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