Spinach and Sausage Pork Loin

Spinach and Sausage Pork Loin
Spinach and Sausage Pork Loin

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

  • 1 egg, beaten

  • ½ cup slivered almonds, toasted

  • ¼ cup dry bread crumbs

  • 2 T minced fresh parsley

  • 1 T onion soup mix

  • 4 cloves garlic, minced

  • 1 tsp dried thyme, divided

  • 1 tsp pepper

  • ½ pound bulk Italian sausage meat

  • 1 boneless pork loin roast (about 3 pounds)

  • 1 T olive oil

Directions

In a large bowl, combine ½ cup spinach, egg, almonds, bread crumbs, parsley, soup mix, garlic, ½ teaspoon thyme and pepper. Crumble sausage over the mixture and mix well. (Save the remaining spinach for another use.) Make a lengthwise slit down the center of the roast to within ½ inch of the bottom. Open roast so it lies flat; cover with plastic and flatten slightly. Spread sausage mixture over meat. Close and tie several times with kitchen string; secure ends with toothpicks. Place fat side up on a rack in a shallow pan Brush with oil and sprinkle with remaining thyme. Bake uncovered at 350 for 2 to 2 ½ hours or until meat thermometer reads 160 when inserted into sausage. Let stand 10-15 minutes. Remove string and toothpicks before carving.

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