Stuffed Pork Loin Genoa Style

Stuffed Pork Loin Genoa Style

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

This colorful stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sauteed pan-pan squash and seasoned couscous.


4 pounds boneless pork loin roast; (up to 5)
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 Parmesan cheese; grated
1/2 pound Ground pork
1/2 pound Italian sausage
1 cup Dry bread crumbs
1/4 cup milk
1 egg
1/4 cup Fresh parsley; chopped
1 teaspoon black pepper; ground

Original recipe makes 10



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 degrees F. for 1 1/2 hours. Slice to serve.


Republished with permission, National Pork Board

Verified by stevemur
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Republished with permission, National Pork Board
townsendtom 9y ago

Republished with permission, National Pork Board [I posted this recipe.]
tyson 10y ago

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