Gluten Free Dairy Free Stuffed Pork Roast - Dinner Version

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Gluten Free Dairy Free Stuffed Pork Roast - Dinner Version

Angela
The Cook
8 Servings
13 Ingredients
0 Comments
Gluten Free Dairy Free Pork Roast Stuffed with Bacon, Caramelized Onion and Spinach is a wonderful treat for your family, and special enough for guests or a holiday gathering.
8 Servings
13 Ingredients
0 Comments

Ingredients

  • 3 pounds Pork Roast
  • 1 tablespoon Olive Oil #1
  • 1 ¼ cups dice Onion
  • 2 tablespoons chop Sage, Fresh
  • 4 cups Spinach
  • 1 teaspoon Salt #1
  • ½ teaspoons Black Pepper #1
  • 2 tablespoons Garlic Powder #1
  • 1 ¾ cups cook and dice Bacon
Serving Day Ingredients
  • 2 tablespoons Olive Oil #2
  • ⅛ teaspoons Salt #2
  • ⅛ teaspoons Black Pepper #2
  • ⅛ teaspoons Garlic Powder #2

Containers

Supplies

  • Foils
  • Plastic Wraps
  • Kitchen Twines
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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. 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. Wrap roast well for the freezer after tying with kitchen twine with freezer plastic wrap, then place in freezer bags.
  12. Label and freeze.

Make From Frozen Serving Day Directions

Bake

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. Place stuffed roast seam side down in an oiled roasting pan.
  3. Rub with olive oil #2 and sprinkle with salt #2, pepper #2 and garlic powder #2.
  4. Roast at 250 degrees for about 3 hours until internal temp of the pork is 160 degrees.
  5. Tent roast with foil and let sit for 10 minutes, then carve and serve.

Make It Now Cooking Directions

Stove Cook

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

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
630
Total Fat
51g
Saturated Fat
17g
Trans Fat
0g
Cholesterol
140mg
Sodium
1110mg
Total Carbohydrates
6g
Fiber
1g
Sugar
2g
Protein
36g
WW Freestyle
20
Diabetic Exchanges: 8 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
5 Lean Meat

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