Spinach and Sausage Pork Loin
By á-2421
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
Details
Preparation
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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