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Spinach and Mushroom Stuffed Pork Roast with Apricot Glaze Recipe

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This recipe for Spinach and Mushroom Stuffed Pork Roast with Apricot Glaze, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Stuffing:
10 oz. frozen spinach, well drained
1 small can mushrooms
1/2 cup melted butter
1 onion, diced
1 cup bread crumbs, flavored or plain
1/4 tsp. garlic salt
1/4 tsp. sage
Salt
Pepper

Glaze:
1 Tbsp. butter
2 Tbsp. hazelnuts, finely chopped
1/2 tsp. garlic salt
1/4 to 1/2 cup apricot preserves

Directions:
Directions:
You will need a 3 to 4 lb. pork roast cut lengthwise so you can stuff it. Mix the stuffing ingredients together. Put the stuffing over roast half then cover with other half. Tie with oven string and bake at 375-degrees for 1-1/2 hours. After it has cooked about 1 hour prepare the glaze by sautéing hazelnuts, garlic and salt in the 1 Tbsp. butter. Add apricot preserves then put this mixture on top of roast and continue cooking 1/2 hour.

Personal Notes:
Personal Notes:
This is a wonderful company dish. It goes well with rice pilaf and buttered carrots.

 

 

 

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