Elegant enough for a festive dinner, this roast reveals its colorful stuffing when sliced. Roast potato wedges with the pork and serve with a colorful salad.

Spinach-Stuffed Pork Roast

1 (4 to 5 pound) boneless double pork loin roast, rolled and tied
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 tablespoon vegetable oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup soft breadcrumbs
1/2 teaspoon garlic pepper

1. Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender. Stir in remaining ingredients. Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string.
2. Place roast in shallow roasting pan. Roast in a 350°F (175°C) oven for 1 to 1 1/2 hours, until meat thermometer registers 155 to 160°F (65°C to 70°C). Remove from oven; let stand 10 minutes before slicing to serve.

Makes 15 servings.

Nutrition Facts: Calories 181 calories Protein 26 grams Fat 7 grams Sodium 118 milligrams Cholesterol 66 milligrams Saturated Fat 2 grams Carbohydrates 10 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.