Shelly's Recipe

STUFFED PORK LOIN GENOA STYLE

Category: Roasts/Tenderloins - Pork

4 -5 lb boneless pork loin roast
1/2 cup fresh basil chopped
1 cup fresh parsley chopped
1/2 cup pine nuts 1 egg
6 cloves garlic peeled and chopped
1/2 cup Parmesan cheese grated
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1/4 cup fresh parsley chopped
1 tsp black pepper ground

In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.

Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley and pepper.

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 ground pork mixture along center of loin. Fold in half, tie, roast at 350 for 1 1/2 hours. Slice to serve.