corndog said:
I am going to try saute' the spinach, mushrooms and some fresh garlic b4 stuffing the pork loin.
Here's a suggestion: Saute the sliced mushrooms in an evoo/butter mix in a single layer in a large saute pan till the mushrooms give up their juices and the juices evaporate allowing them to brown nicely. At that point flip them, brown the other sides, then add the garlic sauteeing just till the garlic is very fragrant, about 2 min more.
Meanwhile, wash your spinach and remove any thick or woody stems. Put the spinach in a large colander and drain well. Sprinkle the spinach generously with salt, toss, sprinkle with more salt, toss again. Working with your hands in the mass of spinach in the colander, tear the spinach in handfuls working the salt into the spinach as you go (just rip in handfuls--the salt works in easily). As you tear the spinach will reduce in bulk substantially. When all is torn squeeze the hell out of the spinach. This will squeeze out all the excess water and with it much of the somewhat metalic bitterness of the oxalic acid spinach contains (but not the rest of the flavor).
[I'm trying to describe this succinctly. The process is quicker than it sounds. I do an overflowing extra-large colander of spinach in less time than it takes to brown mushrooms.]
Break up the now-compacted spinach a bit, rinse well under cold running water to remove the excsee salt (taste a little here and there; quit when the salt is to taste); squeeze the hell out of it again very well, put it on your cutting board and run your knife over it once or twice fluffing it up a bit as you go. (The spinach should be fairly dry at this point. If not, toss it in with your mushrooms to dry a mit more.)
I bleed spinach every time I use it in stuffiing or filling mixes--spanakotyropita, crab-spinach stuffed mushrooms, manicotti, etc. Bleeding spinach gets rid of much more of the water contained in the leaves than sauteeing it does (so your stuffing/filling doesn't end up watery when it cooks later), removes the oxalic acid taste (many people who don't like cooked spinach like it after this process), and you don't need to add water-absorbing breadcrumbs to the stuffing to absorb the water the spinach gives up when it cooks. Further, bleeding it first then making your mix means the stuffing cooks just once rather than twice (which would be the case if you sauteed it first to get rid of its water content) resulting in a cleaner spinach flavor. Give it a shot sometime.