Stuffed Pork Loin Genoa Style

Name: Stuffed Pork Loin Genoa Style
Total time: 6600 s
Yield: 10 servings
Ingredients: 5 pounds pork loin roast boneless; 1/2 cup fresh basil; 1 cup fresh parsley chopped; 1/2 cup pine nuts; 6 cloves garlic peeled and chopped; 1/2 cup parmesan cheese grated; 1/2 pound ground pork; 1/2 pound italian sausage; 1 cup bread crumbs; 1/4 cup milk; 1 egg; 1/4 cup fresh parsley chopped; 1 teaspoon black pepper

Pork

13Ingredients

┅Calories

110Minutes

This colorful stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sauteed zucchini and seasoned couscous.

Ingredients

servings:

5 pounds pork loin roast (boneless)
1/2 cup fresh basil
1 cup fresh parsley (chopped)
1/2 cup pine nuts
6 cloves garlic (peeled and chopped)
1/2 cup parmesan cheese (grated)
1/2 pound ground pork
1/2 pound italian sausage
1 cup bread crumbs
1/4 cup milk
1 egg
1/4 cup fresh parsley (chopped)
1 teaspoon black pepper

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Directions

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 (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes. Slice to serve.

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