Spinach & Sausage Pork Loin Recipe

Name: Spinach & Sausage Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Spinach & Sausage Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach & Sausage Pork Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions