• 1 (4 to 5 lb.) rolled boneless pork roast,
• 1/4 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 1 T. canola oil
• 1/2 box frozen chopped spinach, thawed
• 1/4 cup canned mushrooms pieces (drained)
• 1 cup fresh bread crumbs
• 1/2 teaspoon minced garlic
• 1/4 tsp. pepper

Preparation -
Untie the roast and unroll it on a baking sheet or cutting board; set aside. In a skillet, over medium heat, saute the red onion and red pepper in canola oil until tender. Add the thawed chopped spinach, mushrooms, bread crumbs, minced garlic, and pepper and mix well. Spread the stuffing mixture over half of the unrolled pork, to within 1" from the edges. Top with the remaining pork. Re-roll the roast and re-tie it with string. Place the rolled roast on a rack in shallow roasting pan. Roast at 350° for 1-1/2 to 2 hours or until well done - the temperature, according to an instant read thermometer inserted in the center of the roast, should be 155°. Remove the roast from the oven. Cover loosely with foil and let stand for about 10 minutes before slicing.

CDN InstaRead Food Thermometer The precise, easy to read dial shows temperatures instantly to ensure professional cooking results. Use it with food prepared in the oven, microwave, stovetop or grill.