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    You are in: Home / Recipes / Italian Stuffed Pork Loin Recipe
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    Italian Stuffed Pork Loin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    MamaJen's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
    3. 3
      Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
    4. 4
      Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
    5. 5
      Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
    6. 6
      Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
    7. 7
      Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
    8. 8
      Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
    9. 9
      Sprinkle roast lightly with garlic salt and italian seasoning.
    10. 10
      Bake until a meat thermometer reads 165 degrees.
    11. 11
      Let rest 5-10 minutes after baking, then slice, removing the twine as you go.

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    Nutritional Facts for Italian Stuffed Pork Loin

    Serving Size: 1 (433 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 669.5
    Calories from Fat 308
    Total Fat 34.2 g
    Saturated Fat 12.5 g
    Cholesterol 258.1 mg
    Sodium 398.8 mg
    Total Carbohydrate 7.7 g
    Dietary Fiber 1.5 g
    Sugars 3.0 g
    Protein 80.2 g

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