Stuffed Pork Roast and Veggies
- 1 (4 pound) center cut pork roast
- ¼ c packed baby spinach
- 7 dried pineapple pieces
- 1 sprig fresh rosemary chopped
- 1 t fresh parsley
- 1 t poultry seasoning
- 1 clove garlic chopped
- 1 T garlic powder
- 1 T onion powder
- 1 t kosher salt
- 1 t black pepper
- ¼ c butter melted
- 3 T olive oil divided
- 4 carrots quartered
- 3 Yukon gold potatoes peeled and quartered
- 1 onions quartered
Preheat the oven to 350 degrees. WIth a kitchen towel or paper towles, pat dry the roast. Turn roast fat side up. WIth a parking knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butcher's twine to hold the meat together.
In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, pepper, butter, and 1 1⁄2 T oil. Rub half of the mixture over the roast and inside the slits.
Heat 1 1⁄2 T oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.
Transfer roast to a roasting pan fat side up; scatter carrots, potatoes and onion around the roast. Put remaining rub mixture over the vegetables.
Roast, uncovered, in a preheated oven for 2 1⁄2 hours, until the internal temperature reads 145 degrees. Remove roast, cover with an aluminum foil tent, and let rest 20 to 30 minutes to ensure moistness. Slice along each rib and serve with pan gravy.