ITALIAN STUFFED PORK LOIN

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Italian Stuffed Pork Loin image

An easy and savory stuffed roast that pairs well with buttered noodles and steamed vegetables. I keep a jar of sundried tomatoes in white wine, in my fridge. They are great tossed with pasta and fresh basil.

Provided by MamaJen

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup sun-dried tomato, rehydrated in white wine
1 cup fresh basil leaf
1/4 cup pine nuts
2 teaspoons minced garlic
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
1 cup ricotta cheese
salt and pepper, to taste
3 -4 lbs pork tenderloin (The loin I usually buy comes in two pieces. I butterfly both pieces and use half the filling for eac)
kitchen twine
garlic salt
italian seasoning

Steps:

  • Preheat oven to 450 degrees.
  • Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
  • Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
  • Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
  • Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
  • Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
  • Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
  • Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
  • Sprinkle roast lightly with garlic salt and italian seasoning.
  • Bake until a meat thermometer reads 165 degrees.
  • Let rest 5-10 minutes after baking, then slice, removing the twine as you go.

Nutrition Facts : Calories 669.5, Fat 34.3, SaturatedFat 12.5, Cholesterol 258.1, Sodium 398.9, Carbohydrate 7.8, Fiber 1.6, Sugar 3.1, Protein 80.2

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