Print Options

Back to Spinach 'n' Sausage Pork Loin >

Include these items:

Select reviews >

Taste of Home Logo

Spinach 'n' Sausage Pork Loin

 Spinach 'n' Sausage Pork Loin
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
8 ServingsPrep: 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 Johnsonville® Mild Ground 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.

2 of 2

Spinach 'n' Sausage Pork Loin (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.