Spinach 'n' Sausage Pork Loin Recipe

Spinach 'n' Sausage Pork Loin Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"Two of our children live relatively close, and we invite them frequently for an evening meal. They seem to enjoy the fact that 'Dad' has done the cooking. This special roast is one of our favorites."

[X]

Rate Spinach 'n' Sausage Pork Loin Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spinach 'n' Sausage Pork Loin Recipe

Prep: 20 min. Bake: 2 hours + standing

Yield: 10 Servings

20 120 140

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 egg, lightly beaten
1/2 cup slivered almonds, toasted
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon onion soup mix
4 garlic cloves, minced
1 teaspoon dried thyme, divided
1 teaspoon pepper
1/2 pound Johnsonville® Ground Sausage
1 boneless pork loin roast (about 3 pounds)
1 tablespoon olive oil

Directions

In a large bowl, combine 1/2 cup spinach, egg, almonds, bread crumbs, parsley, soup mix, garlic, 1/2 teaspoon thyme and pepper. Crumble sausage over mixture and mix well. (Save the remaining spinach for another use.)
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. 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 roasting pan. Brush with oil; sprinkle with remaining thyme.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer inserted into roast and sausage mixture reads 160°. Let stand for 10-15 minutes. Remove string and toothpicks before slicing. Yield: 10 servings.

Originally published as Spinach 'n' Sausage Pork Loin in Taste of Home December/January 2008, p18