Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  2. 1/2 cup chopped onion

  3. 1 garlic clove, minced

  4. 3 tablespoons butter

  5. 1 cup soft bread crumbs

  6. 1/2 teaspoon salt

  7. 1 boneless pork loin roast (3-1/2 pounds)

  8. 1/4 cup orange juice

  9. 2 tablespoons soy sauce

  10. 1 tablespoon ketchup

  11. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  12. 2 tablespoons prepared horseradish

  13. 1 teaspoon Dijon mustard

  14. 1/2 teaspoon seasoned salt

  15. 1/4 teaspoon dill weed

Instructions Jump to Ingredients ↑

  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. 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 meat 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. Yield: 10-12 servings.


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