Stuffed Pork Loin Genoa Style

Submitted by gailanng

"If I remember correctly, I got this recipe years ago from Southern Living Magazine. Be prepared to give out copies."

 

• Ready In: 1hr 55mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 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
• salt

directions

1. In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
2. Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, pepper and salt to taste.
3. 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. 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. Roast at 350 degrees for 1 1/2 hours.
6. Slice to serve.

Reviews

[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.

 

[queenbeatrice]

I bought what I thought was a 4 1/2 pound pork loin and when I opened the package, it was two small loins, so, I butterflied them both and layerd both with the herb and cheese mixture and placed the sausage mixture between both and tied them together with butcher's twine. I did not use ground pork, I used 1 pound sausage. This turned out lovely! Will be making this one again, thanks so much for sharing :)

 

[CHRISSYG]

Great recipe, my step-son who is a professional chef prepared this for us for Christmas Dinner, (last minute menu planning, LOL) he had brined the butterflied pork loin for 24 hours, which helped make the meat quite juicy (brined butterflied pork, he left it up to us to choose a filling, so I came to Zaar and picked this one) Very tasty, the filling did kind of taste a little like a meatball, but I liked it! we also cut back on the amount of garlic, as the previous reviewer noted. One last mod is to add some chopped rosemary to the outside when cooking, gives nice flavor. All in all, it's a really very good recipe and I will definately make it again... (great 'company' dish too)

 

[Chef Regina V. Smith]

This was quite nice. I flattened my butterflied pork loin a bit more prior to stuffing by bashing it with a meat mallet. I cut back on the garlic in the herb cheese mixture as I thought 6 cloves would be a bit overpowering (considering that the Italian sausage would have garlic in it was well). I used 4 cloves instead of 6 and I was pleased with the garlic flavour. I used pecans as I did not have any pine nuts. Assembling the roast was not that difficult, so don't shy away from this recipe for that reason. My roast took a bit longer to cook than 1 1/2 hours. I suggest that you use a meat thermometer to make sure the ground meat filling is cooked properly. The slices make a beautiful presentation. This would be a nice dish to serve for a family Sunday gathering or for a dinner party. I served this roast with Recipe #26231 and Sauteed Fresh Spinach spiced with a bit of freshly ground nutmeg. Made for PAC Spring 2009.