Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  2. 1 egg, lightly beaten

  3. 1/2 cup slivered almonds, toasted

  4. 1/4 cup dry bread crumbs

  5. 2 tablespoons minced fresh parsley

  6. 1 tablespoon onion soup mix

  7. 4 garlic cloves, minced

  8. 1 teaspoon dried thyme, divided

  9. 1 teaspoon pepper

  10. 1/2 pound bulk Italian sausage

  11. 1 boneless pork loin roast (about 3 pounds)

  12. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. 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 thermometer inserted into roast and sausage mixture reads 160°. Let stand for 10-15 minutes. Remove string and toothpicks before slicing. Yield: 10 servings.


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