Italian Stuffed Pork Loin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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