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

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Average Rating:
  • NH-rescue
    Dec 27, 2018

    Fabulous meal that's great for a holiday dinner! Assembles quickly. Works well with either frozen or fresh spinach. We didn't have dill weed but that didn't matter in the long run. We make this all the time.

  • taras
    Mar 30, 2014


  • cnamary
    Jan 3, 2013

    No comment left

  • DrDoom77
    Dec 31, 2012

    No comment left

  • junedunkle
    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
    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
    Apr 4, 2010

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

  • Carolyn311
    Feb 4, 2010

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

  • kcubed
    Oct 16, 2008

    No comment left

  • lindachicken__Oklahoma
    Sep 28, 2008

    No comment left