Stuffed Pork Loin Genoa Style Recipe | Yummly
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Stuffed Pork Loin Genoa Style

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Stuffed Pork Loin Genoa Style

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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.


  • 5 lb. 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 lb. ground pork
  • 1/2 lb. italian sausage
  • 1 cup bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup fresh parsley (chopped)
  • 1 tsp. black pepper
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    1. In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
    2. Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley and pepper.
    3. 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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