Spinach-Stuffed Pork Roast

Elegant enough for a festive dinner, this roast reveals its colorful stuffing when sliced. Roast potato wedges with the pork and serve with a colorful salad.

Recipe Ingredients:

1 (4 to 5-pound) boneless double pork loin roast, rolled and tied
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 tablespoon vegetable oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup soft bread crumbs
1/2 teaspoon garlic pepper

Cooking Directions:

1. Untie roast and set aside.
2. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender. Stir in remaining ingredients.
3. Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string. Place roast in shallow roasting pan.
4. Roast in a preheated 350°F (175°C) oven for 1 to 1 1/2 hours, until meat thermometer registers 155 to 160°F (65°C to 70°C). Remove from oven; let stand 10 minutes before slicing to serve.

Makes 12 to 15 servings.

Recipe and photograph provided courtesy of National Pork Board.