Ingredients:

One 10 ounce package frozen, chopped spinach, thawed and squeezed dry

1/2 cup chopped onion

1 garlic clove, minced

3 Tablespoons butter or margarine

1 cup soft bread crumbs

1/2 teaspoon salt

One 3-1/2 pound boneless pork loin roast

1/4 cup orange juice

2 Tablespoons soy sauce

1 Tablespoon ketchup

1 cup (8 ounces) sour cream

2 Tablespoon prepared horseradish

1 Teaspoon Dijon mustard

1/2 teaspoon seasoned salt

1/4 teaspoon dill weed

Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with the second piece; tie with kitchen string.

Place in a shallow roasting pan. Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake uncovered, at 350 degrees for 1 hour. Baste with remaining orange juice mixture. Cover and bake until meat thermometer reads 160 degrees, about 1 hour longer. Let stand 10 minutes before slicing. In a saucepan, combine sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat until heated through (do not boil). Serve over sliced pork.

Make: 10 to 12 servings

• Flying A Ranch on VirtualCities.com
• Flying A Ranch Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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