Pork Loin With Spinach-Bacon-Stuffing - Sunbeam 4780 Instruction Book

For salsa, combine onion, green pepper,
cilantro; mix well. Cover and chill several hours or overnight.
Rub pepper and garlic salt into pork roast covering ail surfaces. Place vertically on spit
and screw spit onto the basket. Close door and cook until internal temperature of roast
reaches 150°F to 155°F (approximately 60 minutes). Slice and serve with Cherry Salsa.
PORK LOIN WITH SPINACH-BACON- STUFFING
6 servings
2 pound single pork loin.
l/2 cup chopped onion
2 cloves garlic, minced or 1 teaspoon bottled minced garlic
1 tablespoon olive oil
l/2, lo-ounce frozen chopped spinach, thawed, well drained
6 slices bacon, cooked well done, drained and crumbled.
3 tablespoons grated Parmesan cheese
1 tablespoon country Dijon mustard
1 teaspoon dried basic, crushed
l/4 teaspoon pepper
Place pork loin with curved side down. Make 3 cuts lengthwise in the meat to within
about l/4-inch of the other side. Do not cut all the way through. Open out and pound
to 8x8-inch rectangle.
Meanwhile cook onion and garlic in hot oil until tender; remove from heat. Press well-
drained spinach between several sheets of paper towels to remove moisture. Add to
onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper.
Mix well. Spread spinach mixture on pork rectangle. Roll up into a spiral. Tie with
string to secure. Place vertically on spit and screw spit onto the basket. Close door and
cook until internal temperature reaches 150°F to 155°F (approximately 40 minutes).
Slice to serve.
green chilies, dried cherries, jam vinegar and