LASANG PINOY, SUNDAYS: ROLLED – STUFFED PORK ROAST W/ SPINACH & MUSHROOMS

Lasang Pinoy, Sundays theme this week is ROLLED. It worked out perfectly coz I have this stuffed pork roast with spinach and mushroom ready to roll, so to speak . This pork started as a pork loin. I cut it in half without going all the way to the bottom, and then butterflied the sides to get a flattened pork plank, pretty much. Once that’s done, stuffing it with anything you like is a breeze.

INGREDIENTS:

pork loin

lemon-pepper seasoning

1 bag of fresh spinach

5 button mushrooms, sliced

3 cloves of garlic, finely chopped

1 sm onion, finely chopped

3 tbsp of olive oil

salt and pepper for seasoning

Preheat the oven to 365°. Click on the images to enlarge.

Trim off some of the fat.		Cut in half without going too deep, then cut the sides as well without going all the way. Season both sides with lemon-pepper seasoning.
Heat olive oil, then sauté garlic and onion.		Add the mushrooms, sauté for a few minutes, then add the spinach, season with salt and pepper then and cook until wilted.
Lay the spinach and mushrooms mixture on top of the pork. Leave a space at the end.		Roll as tight as you could get.
It’s a little messy but don’t worry about it. You can wrap it with a cooking thread to keep it all tight but if you don’t have one, no worries. As long as you rolled it tight, it should be good.		Place on top of a rack, then put in a pan. Roast in the oven, 365° for about  45 minutes or so. Occasionally baste the roast with it’s own juice from the pan.
Let it rest for 8-10 minutes before cutting into slices.		Serve with steamed green beans and dinner rolls with butter.

See how easy that was? Kind of fancy but it’s home-cooked .

Join us for Lasang Pinoy, Sundays: ROLLED then. Just leave your link in the comments below and we’ll follow you.