Slow-Cooker Stuffed Pork Roast

Delicious pork roast recipe with vegetables - made stress-free for dinner in a slow cooker.

  • Prep Time 30 min
  • Total Time 6 hr 30 min
  • Servings 6

2- to 2 1/2-pound pork boneless loin roast
2
tablespoons olive or vegetable oil
3
cloves garlic, finely chopped
1
package (6 ounces) fresh baby portabella mushrooms, chopped
1
package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2
cup soft bread crumbs (1 slice bread)
1/3
cup grated Parmesan cheese
1/2
teaspoon salt

  • 1 To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
  • 2 Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
  • 3 Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
  • 4 Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

Expert Tips

Cut horizontally down the length of the pork roast; open flat. Cut horizontally from inside edge to outer edge; open flat.

If you don't have time to let the spinach thaw in the refrigerator, try running the package under cold water for a few minutes. Or thaw it in the microwave.

Tired of the same old boiled or baked potatoes? For a change, try serving German spaetzle instead. Look for spaetzle in the frozen foods section of your supermarket.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
6g,
6%
),
Cholesterol
100mg
100%;
Sodium
460mg
460%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
),
Protein
39g
39%
;
% Daily Value*:
Iron
14%;
Exchanges:
2 Vegetable; 5 Lean Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.