4 lb. pork loin rib roast
1 lb. pork sausage
1/2 c. chopped onion
1 clove garlic, minced
2 eggs, beaten
1 3/4 c. herb seasoned stuffing mix
1/4 c. Parmesan cheese
10 oz. spinach, chopped & drained
2 to 4 tbsp. chicken broth

Have butcher cut pockets in roast (about 6). Brown sausage and drain. Add onion and garlic. Combine with egg, stuffing mix, Parmesan cheese, spinach and broth. Add enough broth to hold mixture together. Put about 1/3 cup mixture into each pocket of roast. Tie to retain shape. Place roast, fat side up, in open roasting pan. Roast at 325 degrees for 2 to 2 1/2 hours. Cover loosely with foil after first hour. Cook until thermometer registers 170 degrees. Heat remaining stuffing in covered dish during last 30 minutes.