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Recipes - Spinich and Sausage pork loin

Recipe Name

Spinich and Sausage pork loin

Submitted by

jimstms

Recipe Description

a meal my wife found in Taste of Home that the family enjoy's

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	120	Ready In (minutes)	140

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



5 2/3	leaves	Spinach, frozen, chopped, thawed and well drained
1/4	small	eggs, beaten
1/3	oz (24 whole kernels)	Slivered almonds
3/4	tablespoon	Bread crumbs, dry
1/2	tablespoon	parsley, minced fresh
1/2	packet (6 fl oz prepared)	Lipton Onion Soup Mix
3/4	clove	garlic minced
1/4	teaspoon	thyme, dried
4 1/4	dash	black pepper
3/4	patty (3-7/8" dia x 1/4" thick)	Pork ground
2/3	pound	Boneless Pork loin
2/3	teaspoon	olive oil

Steps

Sequence	Step

1	In a large bowel, 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. Make a lengthwise slit down the center of the roast to within 1/2 in. of the bottom. Open roast so it lies flat, cover with plastic wrap, flatten slightly. Spread sausage mixture over the 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
2	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

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