Spinach-Stuffed Pork Roast
- 1/4 cup chopped fresh mushrooms
- 1/4 cup chopped onion
- 1 Tbsp vegetable oil
- 1 pkg (10oz) frozen chopped spinach, thawed and well drained
- 1 cup soft bread crumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp rubbed sage
- 1 boneless pork loin roast (4 to 5 lbs), tied
In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder, and sage. Untie pork roast and separate the loins. Spread stuffing over one loin to within 1" of the edges. Top with the remaining loin; retie securely with heavy string.
Place in an ungreased shallow baking pan. Bake, uncovered, at 325 deg for 2-1/2 hours or until a meat thermometer reads 160 - 170 deg. Let stand for 15 minutes before slicing.