Creamy Spinach Artichoke Pork Roulade Recipe

Name: Creamy Spinach Artichoke Pork Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork loin (butterflied); 1 loaf crusty bread; 16 oz spinach; 1 can artichoke hearts; 1/4 cup sun dried tomatoes; 2 1/2 cup stock (veggie or chicken); 1 tsp dried basil; 1/2 tsp garlic powder; 1 tsp onion powder; 1 tbsp poultry seasoning; 8 oz cream cheese; 1 salt and pepper to taste; tbsp oil

Servings: persons

1 pork loin (butterflied)
1 loaf crusty bread
16 oz spinach
1 can artichoke hearts
1/4 cup sun dried tomatoes
2 1/2 cup stock (veggie or chicken)
1 tsp dried basil
1/2 tsp garlic powder
1 tsp onion powder
1 tbsp poultry seasoning
8 oz cream cheese
1 salt and pepper to taste
tbsp oil

1
Butterfly the pork lion to approximately 1'' thickness by cutting into the bottom of the loin and gradually unrolling it as you cut.
2
Set aside.
3
Cut bread in to half inch cubes and set aside.
4
Its best to do this at least a few hours ahead so the bread can dry out a bit.
5
In a pot steam or saute spinach, artichoke hearts, and sundried tomatoes.
6
You can use butter or oil to do so if you choose.
7
Season with basil, onion powder and garlic powder.
8
Add salt and pepper to taste.
9
Once spinach is whilted add bread cubes and stir so everything is evenly distributed.
10
Add stock and stir till stock is evenly absorbed.
11
Let the stuffing cook on low for about 15 minutes to ensure everything melds together.
12
While the stuffing finishes, season the loin on both sides with the poultry seasoning.
13
Smear the cream cheese to completely coat the inner side of the loin.
14
Turn off the stuffing and let cool slightly in fridge, you can also prepare the stuffing the night before if you so choose .
15
When you can better handle the stuffing apply it in an even layer a top the cream cheese.
16
You should have plenty of extra, don't use it all to stuff the roulade.
17
Carefully roll the pork back up and tie with butcher string.
18
Cook in over at 350 for about an hour to an hour and 15 minutes.
19
Cook left over stuffing for about half that time.
20
Be sure to check temp and let rest for about 10-15 minutes before slicing and enjoy!

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pork loin (butterflied), 1 loaf crusty bread, 16 oz spinach, 1 can artichoke hearts, and more.

Yes, Creamy Spinach Artichoke Pork Roulade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Spinach Artichoke Pork Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions