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Stuffed Pork Loin Genoa Style

Stuffed Pork Loin Genoa Style

Ingredients

  • 4-5 pound Eagle Ridge® pork loin roast, boneless (Item# 42296)
  • 1/2 cup fresh basil
  • 1 cup fresh parsley, chopped
  • 1/2 cup pine nuts
  • 6 cloves garlic, peeled and chopped
  • 1/2 cup Villa Frizzoni® Parmesan Cheese, Grated (Item# 16114)
  • 1/2 pound Prairie Creek® ground pork (Item# 39088)
  • 1/2 pound Eagle Ridge® Pork Italian Sausage (Item# 51532)
  • 1 cup bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon black pepper

Preparation

  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 and pepper.
  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. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the sausage mixture along center of loin. Fold in half, tie; roast at 350 degrees F. for 1 1/2 hours (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes. Slice to serve.

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