Pork Loin Stuffed with Spinach

Pork Loin Stuffed with Spinach
Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Sauté spinach, butter, onions, and garlic until tender over medium heat.

Include bread crumbs.

Tenderloin should be split lengthwise.

Place spinach mixture inside and tie with kitchen twine.

Combine ketchup, orange juice, and teriyaki sauce in a bowl.

Use half of the mixture to bast the tenderloin.

Cumin should be added to pork.

Place in a shallow roaster and bake for an hour, covered, at 350 degrees.

Cook for another hour covered, baste with the marinade that was saved.

The internal temperature should register 145 degrees Fahrenheit on an instant-read thermometer (63 degrees C)