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Spinach-Stuffed Pork Roast




Source of Recipe


Unknown


List of Ingredients




1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 Tblsp. vegetable oil
1 pkg. (10 oz.) frozen, chopped spinach, thawed & well drained
1 cup soft breadcrumbs
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. rubbed sage
1 boneless pork loin roast (4 to 5 lbs.), tied


Recipe



In a skillet, sauté mushrooms and onion in oil until tender. Stir in spinach, breadcrumbs, salt, pepper, garlic powder, and sage. Untie pork roast and separate the loins. Spread stuffing over one loin to within 1 inch of the edges. Top with remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. Bake, uncovered, at 325° F. for 2-1/2 hours or until a meat thermometer reads 160° to 170°. Let stand 15 minutes before serving. Yield: 8 servings.