 Stuffed Pork Loin Genoa Style
Makes 10 servings
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Ingredients
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1
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(4- to 5-pound) boneless pork loin roast
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1-1/4
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cups fresh parsley sprigs, chopped and divided
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1/2
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cup fresh basil leaves, chopped
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1/2
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cup pine nuts
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1/2
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cup grated Parmesan cheese
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6
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cloves garlic, peeled and chopped
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1/2
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pound ground pork
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1/2
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pound Italian sausage
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1
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cup dry bread crumbs
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1/4
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cup milk
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1
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egg
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1
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teaspoon ground black pepper
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Prep Time
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15 minutes
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Cook Time
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90 minutes
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In food processor or blender, process 1 cup parsley, basil, pine nuts, Parmesan cheese and garlic. Set aside.
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Mix together ground pork, Italian sausage, bread crumbs, milk, egg, remaining 1/4 cup parsley and pepper.
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Place roast fat side down on cutting board. Cut lengthwise down roast almost to, but not through, bottom; open like a book. Spread herb-cheese mixture over cut sides of roast; place ground pork mixture down center. Close halves; tie with kitchen string. Roast on rack in shallow baking pan at 350°F for 1-1/2 hours or until internal temperature reaches 155°F. Slice to serve.
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© National Pork Board
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Printed
from fbnr.com
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