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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Difficulty: Intermediate / Number of Servings: 6 |
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Directions: 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 s
pinach mixture onto one piece of meat. Top with the second piece; tie with chicken 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 1 hour or until a meat thermometer reads 160-170 degrees. Let stand 10 minutes before slicing. In a saucepan, combine the sour cream, horse radish, mustard, seasoned salt, dill weed and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.
Note: You may want to limit the amount of salt or soy sauce. The spinach was very salty when we made it.
Yield: 6 servings
| Ingredients:
1 27/625 Ounce(s) Prepared horse radish
8 105/304 Ounce(s) sour cream
1/2 Ounce(s) ketchup
1 Ounce(s) soy sauce
2 Ounce(s) orange juice
27/5000 Pound(s) salt
1 bread crumbs
489/5000 Pound(s) butter
1 Clove(s) garlic (clove)
163/625 Pound(s) Chopped onion
10 Chopped & squeeze dried spinach, frozen
3 1/2 Pound(s) pork tender loin
1/6 Ounce(s) mustard, dijon
869/10000 Ounce(s) salt, seasoned
87/2000 Ounce(s) dill seed |
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