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Flying A Ranch
Pork Loin with Spinach Stuffing
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
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