Every day when I get home from work, I check the potato barrel and today there is one little inch-tall plant with purplish-green leaves. It’s very exciting so let’s hope a squirrel doesn’t dig it up tomorrow! Nothing is in the live trap yet; I’m sure they’re waiting for an upgrade from wilted carrot tops to a head of organic cabbage.
My mother-in-law pulled this Taste of Home recipe card out from over ten years ago and I’d really like to share it (slightly modified because you do not need to cook pork to 170!) as something you could definitely make for guests. The stuffing and sauce make a dull pork roast very impressive.
Pork with Spinach Stuffing and Sauce
10 oz pkg frozen chopped spinach, thawed and squeezed dry
1/2 C chopped onion
1 crushed garlic clove
3 T butter
1 C bread crumbs
1/2 t salt
1 boneless pork loin roast (3-1/2 pounds)
1/4 C orange juice
2 T soy sauce
1 T ketchup
1 C sour cream
2 T prepared horseradish
1 t Dijon
1/2 t season salt
1/4 t dill
Preheat oven to 350. Set aside 1/2 cup spinach for sauce.
In a skillet, sauté onion, garlic and remaining spinach in butter 5 minutes. Remove from heat; stir in bread crumbs and salt.
Slice the roast horizontally and separate it into two pieces; spoon spinach mixture on one half. Top with second piece; tie with kitchen string to hold together. Place in a shallow roasting pan.
Combine the orange juice, soy sauce, and ketchup; pour half over roast. Bake uncovered for 1 hour. Baste with remaining orange juice mixture. Cover and bake another 30-60 minutes or until a meat thermometer reads 145. Let rest 10 minutes before slicing.
While it’s resting, combine the sour cream, horseradish, mustard, season salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.
