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 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon 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.