Spinach 'n' Sausage Pork Loin |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
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. 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.
|
|