Pork Loin with Spinach Stuffing Recipe
Pork Loin with Spinach Stuffing Recipe photo by Taste of Home
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Pork Loin with Spinach Stuffing Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 10-12 servings


  • 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

Nutritional Facts

1 slice: 254 calories, 13g fat (6g saturated fat), 87mg cholesterol, 463mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 28g protein .


  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.
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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taras 30553
Reviewed Mar. 30, 2014


junedunkle 85671
Reviewed Dec. 21, 2011

"This recipe has been used for at least the last 2 Christmas dinners and going to use it again this year. Guests LOVE this recipe."

Miamibound 27775
Reviewed Dec. 15, 2010

"I can't count how many times I've made this recipe,my family loves it and it never fails to impress company."

Totemcook 27771
Reviewed Apr. 4, 2010

"By the way, the leftovers are delicious thin-sliced in sandwiches the next day!"

Carolyn311 32290
Reviewed Feb. 4, 2010

"Have served this several times to company and everyone loved it."

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