Maureen’s Roasted Pork with Spinach and Rye Stuffing

This is based on a recipe my mother tore out of a magazine years ago, it might have been Good Housekeeping but I am not 100% sure.  It called for making a fruit compote/sauce to spoon over it, but we find we really like it with Dean’s homemade crockpot applesauce (also on this blog). The original recipe called for white bread, but I really like seedless rye in this recipe. Cooking time will vary according to the size of your pork roast/tenderloin.


Boneless pork roast or pork tenderloin

1 large onion, minced


3 or 4  slices seedless rye bread, minced into fine pieces

1 pkg frozen spinach, thawed and squeeze the water out

Dijon mustard



1. Cut the pork roast or tenderloin open so you can stuff it.

2. In a skillet add some oil and the minced onion until onion is tender. Then stir in minced rye bread and spinach. Stir until well mixed then set aside.

3. Stuff the pork with the spinach mixture.  Then put the pork back together and tie with twine.

4.  Cook at about 400 for about 45 minutes.

5. After 45 minutes remove roast from oven and then coat with dijon mustard and sprinkle with dried parsley.

6. Return to oven and cook for about another 15 or 20 minutes.  Check to see if the internal temperature is 160.

7. Serve with warm applesauce.


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6 responses to “Maureen’s Roasted Pork with Spinach and Rye Stuffing

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