Ingredients
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 cup chopped onion1 garlic clove, minced3 tablespoons butter1 cup soft bread crumbs1/2 teaspoon salt1 boneless pork loin roast (3-1/2 pounds)1/4 cup orange juice2 tablespoons soy sauce1 tablespoon ketchup1 cup sour cream2 tablespoons prepared horseradish1 teaspoon Dijon mustard1/2 teaspoon seasoned salt1/4 teaspoon dill weed
Preparation
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.
