STUFFED PORK ROAST

STUFFED PORK ROAST

1 pkg. onion soup mix
1 (10 oz.) pkg. frozen chopped spinach
1/2 lb. Italian sausage
1/2 c. bread crumbs
1/2 c. slivered almonds, toasted
2 eggs
2 tbsp. parsley
1 tsp. chopped garlic
2 1/2 lb. boneless center cut pork loin roast
1-2 tbsp. oil

Preheat oven to 350 degrees. In bowl combine onion soup,
spinach, sausage, bread crumbs, eggs, parsley, and garlic;
set aside. Butterfly roast. Spread spinach mixture evenly
on cut side. Roll and tie with string. In roasting pan (on
rack) place pork seam down. Rub roast with oil. Poke
chopped garlic in fork holes. Roast 1 1/2 hours or until
thermometer reaches (165 degrees for medium or 180 degrees
for well done. Makes 8 servings. Salt and pepper, to taste.



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