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Stuffed Pork Roast

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

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“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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