1/4 cup chopped mushrooms 1/4 cup chopped onion 1 tablespoon vegetable oil 1 package (10-oz.) frozen chopped spinach 1 cup soft bread crumbs

1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic clove pressed 1/4 tespoon rubbed sage 1 boneless pork loin roast (4-5 lbs), tied

In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic clove pressed and sage. Untie pork roast and separate the loins. Spread stuffing over one loin to within 1-inch of edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking dish. Bake, uncovered, at 325° F. for 2-1/2 hours. Let stand for 15 minutes before slicing. Yield: 8 servings

(From The Kitchen of Lisa Triplett)