Ingredients
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4 - 5
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1/2
-
1
-
1/2
-
6
-
1/2
-
1/2
-
1/2
-
1
-
1/4
-
1
-
1/4
-
1
-
-
Directions
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.,This was my first attempt to make stuffed pork loin. And this recipe is the bomb… I looked at many others, but my gut said to go with this one. The flavors mixed together wonderfully. I was amazed how good it tasted. This will be a recipe that use every month. The only thing I did differently was that used bulk sausage (it’s what I had on hand) And then I wrapped it in bacon before I tied it all together. I only used half the pork loin and half the stuffing mix. I froze the rest to use at a later time. The stuffing goes a long way, ended up with more than I thought I would. I also beat the meat with a meat mallet after butterflying it. It made it more tender. I shared my pork loin with people at work and everyone is asking for the recipe. Which I am happy to share. You really hit it out of the park with this recipe.
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Steps
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1
Done
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In a Food Processor or Blender, Blend Together the Fresh Basil, 1 Cup Parsley, Pine Nuts, Garlic and Parmesan Cheese. Set Aside. |
|
2
Done
|
Mix Together Well the Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Remaining Parsley, Pepper and Salt to Taste. |
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3
Done
|
Butterfly Pork Loin by Cutting Through Roast Horizontally to Within 1/4-Inch of the Other Side. Do not Cut All the Way Through. |
|
4
Done
|
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. |
|
5
Done
|
Roast at 350 Degrees For 1 1/2 Hours. |
|
6
Done
|
Slice to Serve. |
