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Pork Loin with Spinach Stuffing

 Pork Loin with Spinach Stuffing
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
10-12 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 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

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Pork Loin with Spinach Stuffing (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 254 calories, 13 g fat (6 g saturated fat), 87 mg cholesterol, 463 mg sodium, 5 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.