stuffedpork1With its moist and toothsome whirl of spinach and spicy merguez stuffing, this pork roast makes a lovely and delicious Sunday supper. This shouldn’t be a surprise, as it is inspired by the stuffed leg of lamb in Suzanne Goin’s Sunday Suppers at Luques. The lamb is all big flavor and one of my favorite dishes from the book. This roast is similarly robust in flavor, but seems lighter, benefiting I think from a milder meat and a greener stuffing.

Opening out the pork is quite easy–you can hack away in the most ineffectual manner and still end up with the beautiful spiral. I served this with potatoes parboiled and then tossed into the roasting pan in the last 30 minutes of cooking and a pea and watercress puree.

Pork Roast with Spinach-Merguez Stuffing
Serves 6

3 1/2 – 4lb pork bone-on pork loin roast
3 oz merguez sausage
1 c diced onion
2 tbs minced garlic
1 chile de arbol
1 tbs finely minced rosemary
2 tsp minced sage
1 1/2 c frozen spinach (3/4c defrosted and squeezed…)
3/4 c fine breadcrumbs
1 tsp sea salt
1/2 tsp fresh ground black pepper
1 tbs Dijon mustard
sea salt & fresh ground black pepper

Preheat oven to 400 degrees F. Prepare the stuffing. Remove the merguez from its casing and crumble into a medium saucepan. Saute over medium-high heat till just cooked and the fat has rendered. If the pan is dry, add a splash of olive oil. Add onion, chile (whole), rosemary and sage and cook till onion is translucent, about 2 minutes. Add spinach and cook till defrosted and fully incorporated. Remove from heat. Stir in breadcrumbs, salt, and pepper. Stir in mustard. Set aside.

Rinse roast and pat dry. Set bones down and to your left (or your right if your BORING and right-handed). Using a long-bladed serrated knife, gently cut down and across the loin, rolling it out to your right as you go to end up with an even 1″ sheet of meat.  Press stuffing onto the meat and roll back up. Tie securely with twine. Rub with salt and pepper. Place on an oiled rack in a roasting pan and pat the mustard breadcrumbs over the top.

Place in preheated oven and immediately reduce the temperature to 325 degrees F. Roast ~30 min per pound or until a thermometer inserted into the center of the pork (not the stuffing) reads 165 degrees F. Add 10 degrees if you’re paranoid or have pregnant ladies coming for dinner. Rest 15 min, slice and serve.

Mustard Breadcrumbs

1/2 c fine bread crumbs
1 clove garlic, minced
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
2 tbs Dijon mustard
3 tbs olive oil

Mix together in a small bowl till moistened and thoroughly combined.