Spinach 'n' Sausage Pork Loin Recipe

5 2 4
Spinach 'n' Sausage Pork Loin Recipe
Spinach 'n' Sausage Pork Loin Recipe photo by Taste of Home
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Spinach 'n' Sausage Pork Loin Recipe

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5 2 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours + standing

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

Directions

Preheat oven to 350°. In a large bowl, combine the first seven ingredients; stir in spinach and 1/2 teaspoon thyme. Add sausage; mix lightly but thoroughly.
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.
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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Spinach 'n' Sausage Pork Loin in Taste of Home December/January 2008, p18

  • 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
  • 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
  • 1 teaspoon dried thyme, divided
  • 1/2 pound bulk Italian sausage
  • 1 boneless pork loin roast (about 3 pounds)
  • 1 tablespoon olive oil
  1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients; stir in spinach and 1/2 teaspoon thyme. 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Spinach 'n' Sausage Pork Loin in Taste of Home December/January 2008, p18

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bjsilve0 User ID: 172187 72436
Reviewed Mar. 23, 2014

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

MY REVIEW
carol678 User ID: 2447603 165667
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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