| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped fresh mushrooms |
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Vegetable oil |
| 1 |
|
10 oz pkg frozen chopped spinach; thawed and drained |
| 1 |
c |
Soft bread crumbs |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Rubbed sage |
| 1 |
|
4-5 lb boneless pork loin roast; tied |
INSTRUCTIONS
In a skillet, saute mushrooms and onion in oil until tender. Stir in
spinach, bread crumb,salt, pepper, garlic powder and sage. Untie pork roast
and separate the loins. Spread stuffing over one loin to within 1 inch of
the edges. Top with the remaining loin; retie securely with heavy string.
Place in an ungreased shallow baking pan. Bake, uncovered, at 3250176 for 2
1/2 hours or until a meat thermometer reads 160-170°. Let stand for 15
minutes before slicing.
Recipe by: Quick Cooking - Premiere Issue
Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on
Jan 24, 1998
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”