STUFFED PORK LOIN GENOA STYLE
If I remember correctly, I got this recipe years ago from Southern Living Magazine. Be prepared to give out copies.
Provided by gailanng
Categories Meat
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- 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, pepper and salt to taste.
- 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. It was not specified, but I season the outside of the rolled pork.
- Roast at 350 degrees for 1 1/2 hours.
- Slice to serve.
Nutrition Facts : Calories 780.5, Fat 51.6, SaturatedFat 16.9, Cholesterol 212.5, Sodium 684.6, Carbohydrate 14.3, Fiber 1.5, Sugar 1.6, Protein 61.9
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