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Pork Loin with Spinach Stuffing Recipe

Pork Loin with Spinach Stuffing Recipe

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 YIELD: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


  • 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 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.

Nutritional Facts

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

Reviews for Pork Loin with Spinach Stuffing

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taras User ID: 1489354 30553
Reviewed Mar. 30, 2014


junedunkle User ID: 1070671 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 User ID: 5490314 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 User ID: 4739740 27771
Reviewed Apr. 4, 2010

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

Carolyn311 User ID: 1258242 32290
Reviewed Feb. 4, 2010

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

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