Shelly's Recipe

SPINACH AND MUSHROOM STUFFED PORK ROAST - Crock Pot

Category: Roasts/Tenderloins - Pork

2 to 2 1/2 lb pork boneless pork loin roast
2 tbsp olive or vegetable oil
3 clove garlic, finely chopped
1 (6 oz) pkg fresh baby portabella mushrooms, chopped
1/2 cup soft bread crumbs (1 slice bread)
1/3 cup grated parmesan cheese
1/2 tsp salt

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 with 3/4 inch of opposite side, open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting form 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.

Heat 1 tbsp oil in a skillet over medium-high heat. Cook garlic and mushrooms, stirring frequently, until mushrooms are tender and liquid is evaporated. Stir in spinach, bread crumbs and cheese.

Spread mixture on insure surfaces of pork. Roll up pork, tie with kitchen twine. Heat remaining 1 tbsp oil in the skillet over medium high heat. Cook pork in oil until brown on all sides. Place pork in a 3 1/2 - 4-quart crock pot. Sprinkle with salt. Cover and cook on LOW for 6-7 hours or until pork is tender. Serves 6