1/4 cups chopped fresh mushrooms
1/4 cups chopped onion
1 Tbsp vegetable oil
1 can Popeye chopped spinach,
drained
1 cup soft bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp rubbed sage
4 pounds boneless loin pork
roast, tied

In a skillet, sauté mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. Bake, uncovered, at 325° F for 2-1/2 hours or until a meat thermometer reads 160°–170° F. Let stand for 15 minutes before slicing.