Spinach-Stuffed Pork Roast Recipe

Spinach-Stuffed Pork Roast Recipe

  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon rubbed sage
  • 4 pounds boneless loin pork roast, tied
  1. 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 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. Bake, uncovered, at 325 degrees F for 2-1/2 hours or until a meat thermometer reads 145 degrees (63 degrees C). Let stand for 15 minutes before slicing.
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