PORK LOIN WITH SPINACH STUFFING

Pork Loin with Spinach Stuffing image

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

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 10-12 servings.

Number Of Ingredients 15

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 sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon seasoned salt
1/4 teaspoon dill weed

Steps:

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 : Calories 254 calories, Fat 13g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.