Stuffed Pork Loin with an Italian Twist

Stuffed pork loin is one of the most popular dishes on parties, but that doesn’t mean that you can’t prepare it on a regular day. From its origin from the Italians (known to them as Lombo di Maiale Ripieno), and its association to Tuscan’s pork roast or arrosto morto, this festive dish has been widely accepted in the western country. To veer away from the same, ordinary dishes that you prepare for your family, you can try this easy recipe for Italian stuffed pork loin. Tempt your family with the aroma of baked pork, stuffed with tomatoes, parmesan and ricotta cheese, and nuts. This will sure add to the satisfaction of your family’s dining experience. Here is an easy recipe that you can follow to make a savory feast anytime.

Ingredients

For the ingredients, you need ½ cup of sun-dried tomatoes. You can get it from the grocery store. If you want to add zest, you can pickle the sun-dried tomatoes with white wine, and store it in the fridge for a few days before using. You also need a cup of basil leaves, preferably fresh. Then ¼ cup of pine nuts, 2 teaspoons of finely chopped garlic, and one teaspoon of olive oil. You need two kinds of cheeses to create that authentic Italian taste, specifically grated parmesan cheese (two tablespoons) and ricotta cheese (a cup full). Buy 3-4 pounds of pork tenderloin, and keep it frozen before preparation. You also need a kitchen twine to tie the tenderloin later. Buy a garlic salt (flavored salt mixed with dried ground garlic) and Italian seasoning. You will also need basic spices such pepper and salt, to taste.

Preparation

First off, preheat the oven to 450 degrees. Cover your jelly roll pan with a foil, and grease it with non-stick cooking spray. Set it aside for a while. In a food processor, mix sun-dried tomatoes, basil, cheese nuts, garlic and oil. Process until all of the them are well-blended; having a moderately chunky texture. Blend the finished chunky mixture with ricotta cheese. Put a dash of pepper and salt, and then set aside the batch. After thawing the tenderloin, rinse it thoroughly. Pat it until dry. Slice the tenderloin in the middle, but not completely, because we need it to look like a book, with two flaps spread on each side. With a mallet, pound the meat to ½ inch thickness. The meat should be even in thickness. Spread a generous amount of the mixture on the meat. Do not put mixture, approximately one inch around the edges. Roll the meat, starting from the longer side, firmly tucking the edges as you roll. Tie both sides with the kitchen twine and place the meat on the prepared jelly pan. Put in the oven and bake until thermometer reaches 165 degrees. Take it out of the oven, and let it sit for about five to ten minutes. Slice evenly and serve on a platter. This festive dish can be served along with steamed vegetables or mashed potatoes.



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