Pork Roast With Sausage & Spinach Stuffing
|Onion soup mix/Onion-mushroom soup mix / beefy mushroom recipe soup mix||32 Gram (1 Envelope)|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Sweet italian sausage||1⁄2 Pound (Links Removed From Casing)|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Eggs||2 , slightly beaten|
|Finely chopped parsley||2 Tablespoon|
|Thyme leaves||2 Teaspoon|
|Finely chopped garlic||1 Teaspoon|
|Boneless center cut pork loin roast||2 1⁄2 Pound|
Preheat oven to 350°.
In large bowl, thoroughly combine onion recipe soup mix, spinach, sausage, bread crumbs, almonds, eggs, parsley, 1 teaspoon thyme, 1/2 tea spoon garlic and pepper; set aside.
Butterfly roast as directed.
Spread spinach mixture evenly on cut side of roast.
Roll, starting at long end, jelly-roll style; tie securely with string.
In roasting pan, on rack, place pork seam side down.
Rub roast with oil, then top with remaining garlic and thyme.
Roast for 1 1/2 hours or until meat thermometer reaches 165° (medium) or 180° (well done).