Spinach & Sausage Pork Loin

• 2 pounds Boneless Pork Loin, Up To 3 Pounds
• 1/2 pounds Italian Pork Sausage, Up To 3/4 Pound
• 1 cup Chopped Fresh Spinach Leaves
• 1 whole Egg, Beaten
• 1/4 cups Dry Bread Crumbs
• 2 Tablespoons Fresh Parsley Or 1 Tablespoon Of Dried Parsley
• 1 Tablespoon Dry Onion Soup Mix
• 4 cloves Minced Garlic
• 1/2 teaspoons Dried Thyme
• 1 teaspoon Cracked Black Pepper
• 1/2 teaspoons Salt (optional)
• 2 Tablespoons Olive Oil For Coating Rolled Loin
• Additional Dried Thyme For Sprinkling

1. Click on related blog post for step by step photos.
2. Preheat oven to 350 F.
3. Butterfly the pork loin and lay it flat on a foil lined baking sheet.
4. In a large bowl, mix together all of the other ingredients except olive oil and additional thyme.
5. Spread stuffing evenly on top of the pork.
6. Roll it up and secure the roll closed with toothpicks and/or baking twine.
7. Drizzle olive oil over the top of the pork and rub it around to coat loin.
8. Sprinkle with additional thyme.
9. Bake at 350 F for about 1 1/2 hours, checking the temperature after an hour or so.
10. Once pork reaches 160 F or slightly under, remove it from the oven and wrap up the loin with the foil it baked on.
11. Allow pork to rest for 10 minutes before slicing.

italian pork sausage, fresh spinach leaves, egg, bread crumbs, fresh parsley, onion soup mix, garlic, thyme, pepper, salt, olive oil, thyme

Taken from tastykitchen.com/recipes/main-courses/spinach-sausage-pork-loin/ (may not work)