Pork Loin with Spinach Stuffing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I can't say whether leftovers from this eye-catching roast are good, because we never have any! I've been making this flavorful main dish for years and have never been disappointed. -Lois Kinneberg, Phoenix, Arizona Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup chopped onion |
1 garlic clove, minced |
3 tablespoons butter |
1 cup soft bread crumbs |
1/2 teaspoon salt |
1 boneless pork loin roast (3-1/2 pounds) |
1/4 cup orange juice |
2 tablespoons soy sauce |
1 tablespoon ketchup |
1 cup (8 ounces) sour cream |
2 tablespoons prepared horseradish |
1 teaspoon dijon mustard |
1/2 teaspoon seasoned salt |
1/4 teaspoon dill weed |
Directions:
1. Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt.
2. Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan.
3. Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a meat thermometer reads 160°-170°. Let stand 10 minutes before slicing.
4. In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork. Yield: 10-12 servings.
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