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

Spinach 'n' Sausage Pork Loin Recipe

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Two of our grown children often have dinner with us. They get a charge when they find out it was their dad that cooked the meal; this is one of my best. —Ed Leland, Van Wert, OH
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 8 servings

Ingredients

  • 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 pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dried thyme, divided
  • 1/2 pound bulk Italian sausage
  • 1 boneless pork loin roast (about 3 pounds)
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients; stir in 1/2 cup of the spinach and 1/2 teaspoon thyme. (Save remaining spinach for another use.) Add sausage; mix lightly but thoroughly.
  2. Cut lengthwise through center of pork roast to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to flatten slightly. Remove plastic; spread sausage mixture over roast. Starting at a long side, roll up jelly-roll style; tie at 2-in. intervals with kitchen string. Secure ends with toothpicks.
  3. Place roast on a rack in a shallow roasting pan, seam side down. Brush with oil; sprinkle with remaining thyme. Roast 2 to 2-1/2 hours or until a thermometer reads 160°. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Yield: 8 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Spinach 'n' Sausage Pork Loin in Taste of Home December/January 2008, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Spinach 'n' Sausage Pork Loin

AVERAGE RATING
   (4)
RATING DISTRIBUTION
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 (3)
4 Star
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MY REVIEW
Reviewed Mar. 23, 2014

The flavor was very good but it was just to much work.

MY REVIEW
Reviewed Jan. 4, 2014

I made this recipe for Christmas. It is hands-down the best pork loin recipe I've tasted. The filling adds spiciness and texture. The pork is tender and savory. The recipe is easy to make, and relatively inexpensive. What more could anyone want!

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