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
Recommended: 65 One-Dish Dinners That Make Cleanup a Breeze
- 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
- 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.
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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 23, 2014
"The flavor was very good but it was just to much work."