Jenn’s Stuffed Pork Roast and Veggies

Ingredients

• 1 (4 pound) center cut pork roast, bone-in
• 1/4 cup packed baby spinach
• 7 dried pineapple pieces
• 1 sprig fresh rosemary, chopped
• 1 teaspoon chopped fresh parsley
• 1 teaspoon poultry seasoning
• 1 clove garlic, chopped
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1/4 cup butter, melted
• 3 tablespoons olive oil, divided
• 4 carrots, quartered
• 3 Yukon Gold potatoes, peeled and quartered
• 1 onion, quartered

Directions

Preheat oven to 350 degrees F (175 degrees C).

With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.

In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.

Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.

Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.

Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.