This colorful stuffed roast
makes a flavorful centerpiece to your next gathering. Treat your
guests by serving this along side of sauteed pan-pan squash and
seasoned couscous.
Stuffed Pork
Loin Genoa Style
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
1 teaspoon black pepper, ground
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 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 degrees F. for 1 1/2 hours. Slice to serve.
