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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.

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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.
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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.
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Lay the spinach and mushrooms mixture on top of the pork. Leave a space at the end. Roll as tight as you could get.
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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.
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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.

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