1 env. Lipton onion, onion-mushroom or beefy mushroom recipe soup mix
1 pkg. (10 oz.) frozen chopped spinach, cooked and drained
1/2 lb. Sweet Italian sausage links, removed from casing
1/2 c. fresh bread crumbs
1/2 c. slivered almonds, toasted
2 eggs, slightly beaten
2 tbsp. finely chopped parsley
2 tsp. thyme leaves
1 tsp. finely chopped garlic (about 1 med. clove)
1/8 tsp. pepper
2 1/2 lbs. boneless center cut pork loin roast
1 to 2 tbsp. oil

Preheat oven to 350 degrees. In large bowl, thoroughly combine onion recipe, soup mix, spinach, sausage, bread crumbs, almonds, eggs, parsley, 1 teaspoon thyme, 1/2 teaspoon garlic and pepper and set aside. Butterfly roast by slicing horizontally through the meat (fat side down) stopping 1 inch from the opposite edge so that the roast can open like a book. Spread spinach mixture evenly on cut side of roast. Roll, starting at longest side, and 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 1 1/2 hours or until meat thermometer reaches 165 degrees (medium) or 180 degrees (well done). Makes about 8 servings.