1
package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2
cup soft bread crumbs (1 slice bread)
1/3
cup grated Parmesan cheese
1/2
teaspoon salt
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Steps
1
To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
2
Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
3
Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
4
Cover and cook on low heat setting 6 to 7 hours or until pork is tender.
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If you don't have time to let the spinach thaw in the refrigerator, try running the package under cold water for a few minutes. Or thaw it in the microwave.
Tired of the same old boiled or baked potatoes? For a change, try serving German spaetzle instead. Look for spaetzle in the frozen foods section of your supermarket.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Calories from Fat
170
Total Fat
19g
Saturated Fat
6g
Cholesterol
100mg
Sodium
460mg
Total Carbohydrate
10g
Dietary Fiber
2g
Protein
39g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Vegetable; 5 Lean Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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