Italian Stuffed Pork Loin

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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 450 degrees.
2. Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
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. Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
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. Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
7. Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
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. Sprinkle roast lightly with garlic salt and italian seasoning.
10. Bake until a meat thermometer reads 165 degrees.
11. Let rest 5-10 minutes after baking, then slice, removing the twine as you go.