Slow Cooker Stuffed Pork Roast

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

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

Ingredients

: 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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.