Pork Loin With Spinach Stuffing

1. 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.

2. 2

   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.

3. 3

   Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350u00b0 for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160u00b0-170u00b0. Let stand 10 minutes before slicing.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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