Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Spinach Stuffed Pork Roast


1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon vegetable oil
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 cup soft bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp rubbed sage
1 boneless pork loin roast (4 to 5 lbs), tied

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

Makes 8 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.