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In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumb,salt, pepper, garlic powder and sage. Untie pork roast and separate the loins. Spread stuffing over one loin to within 1 inch of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. Bake, uncovered, at 3250176 for 2 1/2 hours or until a meat thermometer reads 160-170?. Let stand for 15 minutes before slicing. Recipe by: Quick Cooking - Premiere Issue Posted to EAT-L Digest by The Taillons
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8|
|Calories from Fat: 269 (56%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 142.9mg||44 %|
|Sodium 161.6mg||6 %|
|Potassium 838.5mg||22 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.1g|
|Protein 45.5g||65 %|
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Calories per serving: 482
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