Ingredients
1/4 cup chopped fresh mushrooms1/4 cup chopped onion1 tablespoon vegetable oil1 package (10 ounces) frozen chopped spinach, thawed and well drained1 cup soft bread crumbs1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon rubbed sage1 boneless pork loin roast (4 to 5 pounds), tied
Preparation
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° for 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 15 minutes before slicing.
