Pork Loin with Spinach Stuffing

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry. 1/2 cup chopped onion 1 clove garlic minced 3 tbsps butter 1 cup soft bread crumbs 1/2 tsp salt 1 boneless pork loin roast 3.5 lbs) 1/4 cup orange juice 2 tbsps soy sauce 1 tbsp ketchup 1 cup sour cream 2 tbsps horseradish 1 tsp dijon mustard 1/2 tsp seasoned salt 1/4 tsp dill weed

Sed aside 1/2 cup of spinach for sauce. In 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 orangejuice, soy sauce and ketchup; pour half over the roast. Bake uncovered at 350 degrees for 1 hour. Basete with remaining orange juice mixture. Cover and bake 1 hour longer or utnil meat thermometer reads 160-170 degrees. Let stand 10 min before slicing. In a saucepan combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through. Do Not boi. Serve warm with the pork

I love this roast. I do make more sauce and dressing because I prefer it that way....and it seems that whenever I have made it people really like the sauce on the meat.