Recipe by gailanng
If I remember correctly, I got this recipe years ago from Southern Living Magazine. Be prepared to give out copies.
Top Review by Tracy S.
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 I use every month. The only thing I did differently was that I 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.
- 4 -5 lbs boneless pork loin
- 1⁄2 cup fresh basil, chopped
- 1 cup fresh parsley, chopped
- 1⁄2 cup pine nuts (can substitute walnuts or pecans)
- 6 garlic cloves, minced
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 lb ground pork
- 1⁄2 lb Italian sausage
- 1 cup dry breadcrumbs
- 1⁄4 cup milk
- 1 egg
- 1⁄4 cup fresh parsley, chopped
- 1 teaspoon black pepper
Directions See How It's Made
- 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.