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
- 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
- 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.
- 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.
- 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.
- 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.
Originally published as Pork Loin with Spinach Stuffing in Taste of Home June/July 2000, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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