Pork Loin with Spinach Stuffing

By Gilmore

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

Ingredients

• 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

Details

Servings 10
Preparation time 20mins
Cooking time 120mins
Adapted from tasteofhome.com

Preparation

Step 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.

•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.