Roast Pork w/Spinach & Sausage Stuffing - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

chilmoe · 04-04-2007, 10:30 PM

Roast Pork w/Spinach & Sausage Stuffing

This is sooooo much easier than you're thinking! Wonderful flavor and seasoning! The Stuffing is breadless and could go in a Turkey for Thanksgiving...or Easter...or whenever YOU make a turkey.

Ingredients

One 2 1/2 pound boneless center cut pork loin roast
One Envelope Lipton Recipe Secrets Onion Soup Mix
One 10 ounce package frozen, chopped spinach, defrosted, drained
1/2 pound sweet Italian sausage link, removed from casing (not cooked)
1/2 cup slivered almonds (optional--I rarely use them)
3 eggs, slightly beaten
1 teaspoon finely chopped fresh garlic
1/2 teaspoon pepper
1-2 teaspoons oil
1/2 cup Ricotta Cheese
kitchen string to tie roast

Directions
Preheat oven to 350 degrees

In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, rciotta cheese, 1/2 teaspoon garlic, and pepper. Set aside.

Butterfly roast by placing the roast fat side down. 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. Lightly pound the opend roast and remove any fat thicker than 1/4 inch.

Spread spinach mixture evenly over cut side of roast. Roll, starting at long end, jelly-roll style and tie securely with string. In roasting pan, place ork 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!)

Roast for 1 1/2 to 2 hours or untill a meat thermometer reaches 165 degrees for medium or 180 degrees for well done.