Spinach Stuffed Pork Roast - cooking recipe

Ingredients

1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 teaspoon vegetable oil
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup soft breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon rubbed sage
1 (4 lb) boneless pork loin roast, tied

Preparation

In skillet, saute mushrooms and onion in oil till tender.
Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage.
Untie pork roast and separate the loins.
Spread stuffing mix over one loin to within 1 inch of the edges.
Top with remaining loin, retie securely with heavy string.
Place in an ungreased shallow baking pan.
Bake uncovered at 325 degrees for 2 1/2 hours or until meat thermometer reads 160-170 degrees.
Let stand 15 minutes before serving.