Prepare the stuffing: In a large bowl, combine eggs, garlic, spinach, sausage, almonds, bread crumbs, parsley, onion soup mix, thyme and pepper. Set aside.
Place pork loin roast fat side down and, starting at the thickest edge, slice horizontally through the meat, stopping 1 inch (2.5 cm) from the other side of the roast, so that it will open like a book. Lightly pound the butterflied roast. Remove any fat thicker than 1⁄4 inch (0.5 cm) from outside of roast.
Spread stuffing mixture evenly on cut side of roast. Starting at the long side, roll up jelly-roll style and tie securely with string. Place seam side down on rack in roasting pan. Combine garlic, oil and thyme and rub on roast.
Roast in preheated oven for 20 minutes. Reduce heat to 350°F (180°C) and roast for 70 minutes. Baste pork with red currant jelly and roast for about 20 minutes or until juices run clear when pork is pierced and it has reached an internal temperature of 160°F (71°C). Remove from oven and let rest, tented with foil, for 10 to 15 minutes before carving. (This allows the juices to redistribute and provides a much moister roast.)
Slice roast and serve with additional red currant jelly.