Shelly's Recipe

STUFFED PORK LOIN GENOA STYLE

Category: Roasts/Tenderloins - Pork

4-5 lbs boneless pork loin roast, split in half but not all the way through
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup grated parmesan cheese
1/2 lb ground pork and Italian sausage
1/4 cup milk
1 egg
1/2 cup fresh parsley, chopped
1 tsp ground pepper

In a food processor, blend basil, 1/2 parsley and nuts, garlic and parmesan cheese. Set aside.

Mix together meats, bread crumbs, milk, egg, remaining parsley and pepper. Set aside.

Place roast fat-side down. Spread herb-cheese mixture and place the meat mixture along center of loin. Fold in half and tie. Roast at 350 for 1 1/2 hours. Allow to rest before slicing.

Serves 6-8