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.