With Sheila’s family being struck down with the flu, she was off for a bit, but she is back and cooking up a storm! Check out what she made her family last night…
This recipe was a hit with our family! It can be cooked in the oven or on a pan covered in foil in the BBQ (which is how I cooked mine). My son Nicholas swears he does not like spinach…but in this stuffing, he loved it. We served the pork and stuffing with some sweet potatoes and it was a nutritious, hearty meal. We had lots of leftovers for lunches for the week. Enjoy!
Stuffed Pork Loin
- One eye of round pork roast (around 2 kg.)
- 1 box stuffing mix
- 1 small container of ricotta cheese
- ½ package frozen spinach (thawed and water squeezed out)
- Salt and pepper
Preheat oven or BBQ to 375 degrees.
Slice the pork down the centre of the roast. Set aside.
In a medium sized bowl mix the stuffing mix, container of ricotta cheese and frozen spinach. When it is well mixed stuff the roast. Close the roast using cooking string or toothpicks. Sprinkle with salt and pepper. Place in a roasting pan and cover with aluminum foil.
Cook until a meat thermometer reads at least 170 degrees. Remove foil and cook for another 10-15 minutes to brown the outside of the roast.
Slice, serve and savour!
|Ingredient||Where purchased||Approximate Cost|
|Eye of Round Pork Loin||No Frills||11.17|
|Stuff n’ Such||Foodland||0.99|
|Ricotta Cheese||No Frills||1.99|
|Frozen Spinach||No Frills||1.99|
For 10 servings – cost per serving is $1.61.