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Spinach 'n' Sausage Pork Loin

Spinach 'n' Sausage Pork Loin
"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."
10 ServingsPrep: 20 min. Bake: 2 hours + standing

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
© Taste of Home 2013

2 of 2

Spinach 'n' Sausage Pork Loin (continued)

Directions (continued)

  • thermometer inserted into roast and sausage mixture reads 160°.
  • Let stand for 10-15 minutes. Remove string and toothpicks before
  • slicing. Yield: 10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013