Low Carb Sausage And Spinach Stuffed Pork Roast

• 1 (2 1/2 lb) boneless center cut pork loin roast
• 1 (1 ounce) envelope Lipton Recipe Secrets onion soup mix
• 1 (10 ounce) package frozen chopped spinach, defrosted, drained
• 1/2 lb sweet Italian sausage link, casing removed (uncooked)
• 1/2 cup ricotta cheese
• 1/2 cup slivered almonds
• 3 eggs, slightly beaten
• 1 teaspoon finely chopped fresh garlic, divided
• 1/2 teaspoon pepper
• 1 -2 teaspoon oil
• seasoning salt (optional)
• parmesan cheese (optional)
• kitchen string, to tie roast

1. Preheat oven to 350u0b0F.
2. In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
3. Butterfly roast by placing the roast fat side down.
4. Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
5. Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
6. Spread spinach mixture evenly over cut side of roast.
7. Roll, starting at long end, jelly-roll style and tie securely with string.
8. In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
9. Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165u0b0F for medium or 180u0b0F for well done.

center, recipe secrets onion soup mix, sweet italian sausage, ricotta cheese, almonds, eggs, fresh garlic, pepper, oil, salt, parmesan cheese, kitchen string

Taken from www.food.com/recipe/low-carb-sausage-and-spinach-stuffed-pork-roast-120027 (may not work)