Pork Loin Stuffed with Spinach

Total Time

2 Hours 25 Minutes

Servings

5

Ingredients

• 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
• 3 tablespoons margarine
• 1/2 cup diced onion
• 1 clove garlic
• 1/3 cup dry bread crumbs
• 3 pounds pork tenderloin
• 2 tablespoons ketchup
• 1/4 cup orange juice
• 2 tablespoons teriyaki sauce
• 1/2 teaspoon ground cumin

Instructions

1. Preheat oven to 175°C.
2. Sauté spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
3. In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 175°C uncovered for one hour. Baste with reserved marinade and cook one more hour covered. Use meat thermometer to check for doneness. Thermometer should read 160 to 71 to 77°C.