Does anyone have this recipe from Taste of Home?

Question

Pork Loin with Spinach Stuffing. It's in the premuim content area on the Taste of Home web site. I can't find the notebook I had the recipe written down in and I really want to make it for my sister's birthday.

Duh in the premium content area. Which means I can't acess it.

It's from the Taste of Home Premier issue. Thank you for your answer iricm but that's the wrong one.

It has mushrooms in the stuffing.

Answer 1

Spinach-Stuffed Pork Roast
From Quick Cooking

INGREDIENTS
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon vegetable oil
1 package (10 ounces) 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 pounds), tied

DIRECTIONS
In a skillet, saute mushrooms and onion 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 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan.
Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Yield: 8 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 322 calories, 12 g fat (4 g saturated fat), 113 mg cholesterol, 269 mg sodium, 5 g carbohydrate, 1 g fiber, 45 g protein.

Answer 2

im not sure if this is the same
PORK LOIN WITH SPINACH-BACON STUFFING
Serves 6

• 2- pound pork loin roast
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 of a 10-ounce frozen chopped spinach, thawed, well drained
• 6 slices bacon, cooked well done, drained and crumbled
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon Dijon-style mustard
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon pepper


Cooking Directions
Butterfly pork loin by cutting roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to 8x8-inch rectangle.

Meanwhile, cook onion and garlic in hot oil until tender; remove from heat.

Press well-drained spinach between several sheets of paper towels to remove moisture.

Add to onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper. Mix well.

Spread spinach mixture on pork rectangle. Roll up into a spiral. Tie with kitchen string to secure.

Place pork in shallow pan and roast in a 350 degree F. oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove from oven, let rest 5 minutes.

Slice to serve, removing string.

Serving Suggestions
Want to impress your guests? Serve this smoky stuffed loin for your next gathering.

Answer 3

NGREDIENTS

* 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

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute 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 350 degrees 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 170 degrees F (71 to 77 degrees C).

Answer 4

Hope this is the one you are looking for. Just click on the link. I didn't see any mushrooms though.

http://www.tasteofhome.com/Recipes/Pork-Loin-with-Spinach-Stuffing

Answer 5

it's on the website: see link below (don't be so rude with your "duh")

why didn't you just google
"Pork Loin with Spinach Stuffing"
(with quotes, of course)?