Pork Roast With Sausage & Spinach Stuffing Recipe
Pork roast with sausage and spinach stuffing is an oven roasted pork recipe. Stuffed with a mixed filling of meat, spinach, almonds and eggs flavored with onion soup, garlic and herbs, the pork roast is cooked to desired doneness to serve.
Ingredients
1 envelope Onion, Onion-Mushroom or Beefy Mushroom Recipe Soup Mix
1 package (10 ounces) frozen chopped spinach, cooked and drained
1/2 pound sweet Italian sausage links, removed from casing
1/2 cup fresh bread crumbs
1/2 cup slivered almonds, toasted
2 eggs, slightly beaten
2 tablespoons finely chopped parsley
2 teaspoons thyme leaves
1 teaspoon finely chopped garlic
1/8 teaspoon pepper
2 1/2-pound boneless center cut pork loin roast
1 to 2 tablespoons oil
Directions
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).
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).
