Spinach 'n' Sausage Pork Loin

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Preparation time: 20 mins
Cooking time: 2 hours plus standing

Difficulty: Easy - for beginners
Serves: 10 servings


•1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
•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 dried thyme, divided
•1 teaspoon pepper
•1/2 pound Johnsonville® Ground Sausage
•1 boneless pork loin roast (about 3 pounds)
•1 tablespoon olive oil


•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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