Pork Loin With Spinach Stuffing

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 tablespoons butter
• 1 cup soft bread crumbs
• 1/2 teaspoon salt
• 1 boneless pork loin roast (3-1/2 pounds)
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 teaspoon Dijon mustard
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon dill weed

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.
2. 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.
3. Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350u0b0 for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160u0b0-170u0b0. Let stand 10 minutes before slicing.
4. 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.

spinach, onion, garlic, butter, bread crumbs, salt, pork loin, orange juice, soy sauce, ketchup, sour cream, horseradish, mustard, salt, dill weed

Taken from www.tasteofhome.com/recipes/pork-loin-with-spinach-stuffing/ (may not work)