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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.86 Kcal (1649 kJ) | ||
| Calories from fat | 93.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 187.11mg | 62% | |
| Sodium | 314.9mg | 13% | |
| Potassium | 1133.46mg | 24% | |
| Total Carbs | 3.59g | 1% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 63.17g | 126% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3.2mg | 18% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 130.34 Kcal (546 kJ) | ||
| Calories from fat | 31.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 16% | |
|---|---|---|---|
| Cholesterol | 61.92mg | 62% | |
| Sodium | 104.2mg | 13% | |
| Potassium | 375.08mg | 24% | |
| Total Carbs | 1.19g | 1% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 20.9g | 126% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.1mg | 18% | |
| Calcium | 11.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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