Stuffed Pork Loin

Stuffed Boneless Pork Loin Roast

We love pork and a stuffed pork loin is so versatile. Last night I stuffed it with sun-dried tomatoes, Parmesan, and basil. The stuffing can be made a day or two in advance, you can stuff the roast in the morning, place it covered in a roasting pan and refrigerate for later cooking. Be careful not to overcook or the roast will be dry. Cooking pork to an internal temperature of 145ºF is acceptable and has a nice barely pink center. The stuffing will soak up much of the meat juices, so don’t be tempted to add more oil because it seems too dry.

INGREDIENTS

2 tablespoons olive oil, divided

1 small onion, minced

2 garlic cloves, minced

1 cup sun-dried tomatoes, thinly sliced (I prefer using tomatoes not packed in oil)

½ cup breadcrumbs (I use seasoned, totally optional or season your own)

1  3-pound boneless pork loin roast

Kosher salt

Freshly ground pepper

¼ cup grated Parmesan

1 cup packed basil leaves, roughly chopped

¼ cup finely chopped parsley

METHOD

Put one tablespoon of the oil in a small covered saucepan over medium-low heat. When the oil is hot stir in the onions and garlic, cover the pan, and sweat for a couple of minutes. If the onions are browning, lower the heat.

Stir in the sun-dried tomatoes and breadcrumbs, then mix in the remaining oil, and continue cooking. As the breadcrumbs toast, stir to prevent sticking and burning.

Cook until the mixture is aromatic (toasty) and the breadcrumbs are golden brown.

The mixture is done when the breadcrumbs are golden brown.

Remove the pan from stove and cool mixture.

Preheat oven to 450ºF.

Remove the butcher string from the roast and stand it on its side.

Place your chef’s knife 1/3 of the way across the top (on this roast, I used the fat as a guide) and slice through to about an inch from the bottom.

Lay the pork flat on the board and place your knife at the center (2/3 remaining ) of the pork and slice it in half across, again leaving about 1 inch from the bottom.

Open the roast flat across the board and season the pork with salt and pepper.

Now, complete the filling by mixing in the Parmesan, basil, and parsley. Taste to adjust seasoning, but remember, both the cheese and tomatoes are inherently salty.

Gently dump the filling over the top of the meat and spread evenly over the surface.

Take the interior cut and fold it back in place and then again.

Tie the roast tightly, season all sides with salt and pepper, and place in the roasting pan.

Place roasting pan in preheated oven and cook for 15 minutes; reduce heat to 350ºF and continue cooking for another 40-50 minutes, or until internal temperature is 145 – 150ºF.

Remove the roast to a cutting board and cover with foil and let sit for 5-10 minutes.

Slice and serve.

Enjoy!

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