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Spinach and Sausage Pork Loin


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  • 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



Step 1

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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