Spinach-Stuffed Pork Roast

By Treebs

Ingredients

• 1/4 cup chopped fresh mushrooms
• 1/4 cup chopped onion
• 1 /tbsp vegetable oil
• 1 (10 oz) package 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
• 4 pounds boneless loin pork roast, tied

Preparation

Step 1

In a skillet, sauté 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 160 degrees F-170 degrees F. Let stand for 15 minutes before slicing.