Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup freshly grated Parmesan cheese
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 large egg
1/4 cup fresh parsley, chopped
Kosher or sea salt to taste
1 teaspoon ground black pepper
- In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
- Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, salt and pepper.
- Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350°F (175°C) for 1 1/2 hours. Slice to serve.
Makes 10 servings.
Recipe and photograph provided courtesy of National Pork Board.