Spinach Stuffed Roast

• 1/4 c. fresh mushrooms, chopped
• 1 Tbsp. vegetable oil
• 1 c. soft bread crumbs
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1 (4 to 5 lb.) boneless pork loin roast, tied
• 1/4 c. onion, chopped
• 1 pkg. (10 oz.) frozen, chopped spinach, thawed and well drained
• 1/2 tsp. pepper
• 1/4 tsp. rubbed sage

1. In a skillet saute mushrooms and onions in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage.
2. Untie pork roast and separate the loins.
3. Spread stuffing over one loin to within 1 inch of the edges.
4. Top with remaining loin, retie securely with a heavy string.
5. Place in an ungreased shallow baking pan.
6. Bake uncovered at 325u0b0 for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees.
7. Let stand for 15 minutes before slicing.
8. Yield:
9. 8 servings.

fresh mushrooms, vegetable oil, bread crumbs, salt, garlic powder, pork loin, onion, pepper, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38197 (may not work)