What a meal! This pork roast stuffed with a savory artichoke stuffing, paired with french bread and goat cheese mashed potatoes, was similar to a thanksgiving meal. It was that good!
- 3 pound ribeye pork roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 6 ounces of baby spinach
- 2 tablespoons unsalted butter
- 1 leek
- 12 ounces jarred artichoke hearts
- 1 tablespoon jarred garlic
- 1/2 cup grated parmesan cheese
- 3/4 cup bread crumbs
- 1 small sweet onion
- 4 feet Cotton Twine
This roast makes enough for 5 people.
Start by making the stuffing. That way all of the amazing flavors can come together while they are in the fridge waiting for the roast.
Place all of the baby spinach into a vegetable Steamer Insert. Steam the spinach until wilted. Keep an eye on it, this should only take a few minutes.
Once the spinach has wilted, place it into a Strainer ,or a sieve, and press as much moisture out of it as you can.
Put the strained spinach into a medium sized pyrex bowl with a lid.
Place a medium sided skillet over medium heat.
Chop the leek into thin slices (be sure to only use the white and light green part of the leek.)
Mince the leek until it is in fine bits.
In the heated pan, add the unsalted butter.
Once the butter has melted, add the minced leek, and the garlic.
Sautee until fragrant and tender.
When the garlic and the leek are done, add these ingredients to the bowl with the spinach in it.
Drain the liquid from the jar of artichoke hearts. Press the artichokes into the jar to get out that extra little bit of moisture.
Place the artichokes onto a cutting board, and chop the hearts into bits.
Add the artichoke hearts, bread crumbs, cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper to the bowl.
Using a wooden spoon, mix all of the ingredients until they are all evenly distributed. It takes a little work to break up the spinach, but you'll see, it's completely worth it!
I taste tested this, and it was completely amazing! I could see this working as a dip for pita chips!
After the stuffing has been all combined, place a lid over the finished product, and pop it into the fridge until your roast has been all prepared.
Remove the roast from the packaging, and give it a quick rinse.
Place the roast onto a large cutting board, and butterfly the meat until it is a flat rectangle.
I know, sounds intimidating, but it is actually quite easy. Here's how to do it:
In a small bowl, mix the oregano, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the olive oil.
Pour half of the mixture onto one side of the roast, spread the mixture, and gently massage.
Flip the roast over, and do the same to the other side.
Now it is ready for the stuffing!
Get your stuffing out of the fridge. Using your hands, pile the stuffing into the center of the roast.
Pat the stuffing down until it is even spread over the entire roast.
Roll the two edges together, and use the twine to keep the two sides together.
However, you don't have to do it exactly this way, the point is to keep it all together, so whatever works best for you is the best way to do it.
Preheat your oven to 400 degrees F.
Brush some olive oil onto the bottom of a roasting pan.
Place your roast in the pan.
Cut the sweet onion into pieces.
Place pieces onto the roast, and surrounding it. This will add to the flavor, and help to keep the roast extra moist.
Baste the meat a few times.
Cook the roast for 1 hour and 20 minutes, or until the internal temperature of the pork is 150 degrees F.
What an impressive looking and tasting meal. This one is a special occasion meal for sure! But you can bet that I'll be making this one again.