Pork Roast with Sausage & Spinach Stuffing

1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix
1 10oz. pkg. frozen chopped spinach, cooked ad drained
½ lb. sweet Italian sausage links, removed from casing
½ cup fresh bread crumbs
½ cup slivered almonds, toasted
2 eggs, slightly beaten
2 tbsp. finely chopped parsley
2 tsp. thyme
1 tsp. finely chopped garlic
2½ lbs. boneless center cut pork loin roast
1 to 2 tbsp. oil

In large bowl, thoroughly combine onion recipe soup mix, spinach, sauge, bread
crumbs, almonds, eggs, parsley, 1 tsp. thyme, ½ tsp. garlic; set aside.

To butterfly roast: Place the boneless roast fat side down. Starting at the
thickest edge, slice horizontally through the meat, stopping 1” from the
opposite edge so that the roast can open like a book. Lightly pound the
opened roast and remove any fat thicker than ¼”.

Spread spinach mixture evenly on cut side of roast. Roll, starting at long
end, jellyroll-style; tie securely with string. In roasting pan, on rack,
place pork seam side down. Rub roast with oil, then top with remaining
garlic and thyme. Roast at 350° for 1½ hours or until meat thermometer
reaches 165° for medium or 180° for well done.

Makes 8 servings