Pork Loin with Spinach Stuffing

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Pork Loin with Spinach Stuffing

Post  justmecookin on Mon Nov 08, 2010 4:02 pm

Pork Loin with Spinach Stuffing

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

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. Makes 10-12 servings.

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