Spinach Stuffed Pork Roast with Fruit Sauce

Pork Roast with Fruit SauceGood gawd, we were so busy last week that I never got around to posting a recipe.  And it’s not going to get better any time soon; after more than a week with Jolly and Little Guy, Beloved left yesterday afternoon to drive to Kalamazoo, Michigan for a week to see a client.  He comes home Friday night, then on Saturday Oldest Son and Darling Daughter fly in for the Thanksgiving holiday.


Sorry – I don’t see my older kids nearly often enough.

Oldest Son has to leave first thing Friday morning following Turkey Day – he has work commitments – but Darling Daughter is staying until Sunday.  There’s gonna be a whole lotta cookin’ goin’ on, since Darling Daughter is also of the culinary persuasion, and she wants some basic cake decorating lessons, which will be fun too.  I SO cannot wait for their visit!

Whenever any of the kids come to visit, I always ask them what they’d like for dinner.  This dish is always requested by Oldest Son, who likes it accompanied by Hoppin’ John.  It may sound odd, pairing this rather sophisticated dish with such a humble side, but they go together amazingly well.  The fruit sauce is simplicity itself and lends itself well to just about any pork dish; I’m going to try it with my Honey Rosemary Grilled Pork Loin, which I recently roasted in the oven (it turned out really, really well).  I think it would be what my kids call “teh yummeh.”

I have no idea where this recipe came from, but it’s been in my repertoire for years and while it sounds like it should be complicated, it really isn’t, although it’s certainly fancy enough for company.  If you don’t eat pork, you could easily stuff a boned turkey breast with the spinach mixture and serve it with the fruit sauce – in fact, I bet it would be fabulous.

Spinach Stuffed Pork Roast with Fruit Sauce

serves 6 – 8

2 ¼ boneless pork loin roast, trimmed of visible fat

2 teaspoons vegetable oil

salt and pepper to taste

1 small onion, finely chopped

1 slice fresh bread, minced (or pulsed in a food processor until reduced to coarse crumbs)

6 oz. frozen, chopped spinach, thawed and squeezed of any excess moisture

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 teaspoon Dijon mustard

2 tablespoons minced fresh parsley

Fruit Sauce

1 cup mixed dried fruit, chopped

1 cup unsweetened apple juice or cider

3/4 cup water

1 tablespoon cornstarch

2 tablespoons firmly packed brown sugar

2 teaspoons chicken bouillon

Preheat oven to 350° F.

Heat the vegetable oil in a medium-sized skillet over medium heat;  saute the onion until tender and golden.  Stir in bread and spinach and season to taste with salt and pepper; remove from heat and set aside.

Starting on a long side, cut a deep pocket in the pork loin roast for the entire length; stuff with the spinach mixture and tie closed with kitchen string at 1-inch intervals.

Place the pork roast on a rack in a small roasting pan; sprinkle with the salt and pepper.  Roast pork for 45 minutes; spread with mustard and sprinkle with parsley and return to oven for another 15 minutes or until an instant thermometer inserted into the thickest part of the pork (not the spinach stuffing) reads 160° F.  Remove from oven and allow to rest for 10 – 15 minutes.

While the pork loin roast is resting make the fruit sauce:

In a 2-quart sauce pan, bring the apple juice and dried fruit to a boil over high heat.  Reduce heat to low; cover and simmer 3 minutes to soften the fruit.

In a large measuring cup, whisk together the water and cornstarch; stir into simmering fruit mixture.  Add the brown sugar and bouillon; raise the heat slightly and cook until thickened, stirring constantly.

Cut and remove the kitchen string; slice the pork and serve with the fruit sauce.

17 thoughts on “Spinach Stuffed Pork Roast with Fruit Sauce”

  1. I’m yelling “yea” too because my daughter and grands are coming for Thanksgiving week! Think I’ll be putting the grands, Erika and Blake, to work decorating for Christmas as this will be the first year in ‘this old house’ that we’ll have our front room and large foyer back and can really decorate (this was where our physical shop was for five years)!
    Might have to try this recipe as we all love spinach stuff things!
    Enjoy… and don’t work too hard.
    .-= Jane Gaston´s last blog ..First Date, First Kiss =-.

  2. I am so happy that your big kids are coming! What fun it will be to work in the kitchen with your daughter. This recipe sounds delicious….another that I will have to share with my husband! You really are amazing! XXOO Happy Monday!
    .-= Lori´s last blog ..LOL =-.

  3. I’m like you … counting down days till I get to see my two oldest kids. (Both are complaining of homesickness lately and wanting “good cooking.”) This dish looks like it has Briefcase’s name on it. He looooooooves pork. I’m okay w/pork but mainly cook it for him. He will love this … I will have to save it for a time when he’s home and not traveling.
    .-= Twenty Four At Heart´s last blog ..Introducing My New Baby =-.

  4. That sounds absolutely heavenly!! I’m SO going to add this to my recipe collection and make it SOON! YUM! 🙂

    And WooHoo!! to your kids coming for Thanksgiving – it’s going to be a flurry of activity, but oh how fun! And I hope you post some of the cake decorating tips you’ll be doling out to your daughter…hint, hint! 😉
    .-= Stacy (the Random Cool Chick)´s last blog ..The Calm After the Storm =-.

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