Stuffed Pork Roast
daniellelima
September 30, 2021
This recipe can be made with pork roast or pork loin. I made a batch of crockpot freezer meals right before my second daughter arrived so that we would have something easy and comforting to eat during those crazy first days. Once of the recipes left me with extra pork roast in the freezer.
Using that extra 1 lbs. of pork roast I created these awesome roll ups that are not only great for a easy weeknight meal but reheat terrific for meal prep. Even better, if you’re trying to impress your guests – rolling anything up does the trick.
Yield
4 Rolled Roasts – 4 oz. each
MyFitnessPal
“ohsnapmacros – Stuffed Pork Roast”
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Ingredients
Adjust Servings
| 1lbs pork roast - butterflied and cut into 4 - 4 oz. pieces | |
| 93g ricotta | |
| 3tbsp defrosted frozen spinach | |
| 3 pieces of prosciutto | |
| salt, pepper, garlic powder |
Nutritional Information
236
Calories
9.4
Fat (grams)
4.6
Carbs (grams)
36.5
Protein (grams)
Directions
1.
Butterfly the pork roast (or loin). Cut into 4, 4 oz. pieces and lay flat.
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2.
Mix 31g ricotta with 1 tbsp. spinach and layer on top of the pork. Sprinkle each with a little salt, fresh cracked pepper and garlic powder.
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3.
Lay 1 piece of prosciutto out - leaving on the plastic will help you grip to roll up the meat. (Please remove the plastic while rolling) Top prosciutto with pork and begin rolling. The stickiness of the prosciutto will help keep your roll together.
Note: if you have trouble keeping your rolls together use a toothpick to help keep them rolled while baking.
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4.
Spray a baking dish with non-stick cooking spray and add your rolls. Bake at 400 for 25 minutes.
Serve topped with some of the juice leftover in the pan and enjoy!!
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Notes
Recipe can be found in MFP searching "ohsnapmacros Stuffed Pork Roast"
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