cat lover
01-06-2007, 03:26 PM
1 tsp olive oil
1/2 cup chopped onion
1 (10 oz) pkg frozen chopped spinach, thawed, drained & squeezed dry
3/4 cup soft bread crumbs
1/2 cup toasted pine nuts
1/4 tsp salt
1 tsp dried sage
1 tsp black pepper
1/2 tsp dried thyme
1 (4 lb) boneless pork loin roast
Salt and pepper to taste
Heat oven to 325 degrees. In a large nonstick skillet, heat oil over medium till hot. Add onion and cook till onion is softened. Remove from heat and stir in spinach, bread crumbs, pine nuts, salt, sage, pepper and thyme and set aside. Cut a pocket lengthwise in roast to 1/2 " of ends and uncut side. Spoon stuffing into pocket and tie securely with heavy string. Season with salt & pepper to taste. Place on rack in large roasting pan. Bake till meat thermometer registers 155 degrees(about 2 hours).
SECOND DAY
Warm the leftover sliced roast and mix with cooked frozen peas mixed with hot cooked brown rice. Spoon some canned pork gravy over each serving.
1/2 cup chopped onion
1 (10 oz) pkg frozen chopped spinach, thawed, drained & squeezed dry
3/4 cup soft bread crumbs
1/2 cup toasted pine nuts
1/4 tsp salt
1 tsp dried sage
1 tsp black pepper
1/2 tsp dried thyme
1 (4 lb) boneless pork loin roast
Salt and pepper to taste
Heat oven to 325 degrees. In a large nonstick skillet, heat oil over medium till hot. Add onion and cook till onion is softened. Remove from heat and stir in spinach, bread crumbs, pine nuts, salt, sage, pepper and thyme and set aside. Cut a pocket lengthwise in roast to 1/2 " of ends and uncut side. Spoon stuffing into pocket and tie securely with heavy string. Season with salt & pepper to taste. Place on rack in large roasting pan. Bake till meat thermometer registers 155 degrees(about 2 hours).
SECOND DAY
Warm the leftover sliced roast and mix with cooked frozen peas mixed with hot cooked brown rice. Spoon some canned pork gravy over each serving.