Serves 6 to 8
Ingredients:1 package Stove Top stuffing mix (*you will need butter and water for most box mixes)
8 ounces mushrooms, chopped
1 tablespoon extra virgin olive oil
3 nice pieces sweet roasted red bell peppers, diced
3 green onions, sliced thinly
1 8 ounce package cream cheese, softened in microwave
1 2 to 2 ½ pound pork loin
Salt, pepper, garlic to taste
Directions:Prepare stuffing mix according to package directions. Set aside. Sauté mushrooms in olive oil for 4 minutes. Add to stuffing mix. Mix in green onions and red peppers. Stir in softened cream cheese. Set aside to prepare the loin.
To butterfly pork loin, lay on paper or clean, lint free dish towel. Using a sharp knife and starting at one end, make a slice about ¾ to 1 inch deep horizontally across the loin. Pulling back the meat as you go, continue to slice across and open the roll until the meat is flat. It will resemble an unrolled jelly roll.
Salt, pepper and garlic both sides. Spread the filling on as evenly as possible and re-roll the meat like a jelly roll.
Lay out 5 lengths of butcher’s twine and set the loin on top the strands. Tie the roast on the ends and 3 times in the middle. If you skip this step the filling will end up on the pan and the loin will open. If you don’t have butcher’s twine, you can twist lengths of foil and wrap around the roast as tightly as possible.
Cook roast on 400 for 20 minutes and reduce the temperature to 325 and cook for an addition hour to hour and ten minutes. The internal temperature should read 150 to 160 on a thermometer.
Serve with roasted herbed red potatoes and a salad.
I love white Zinfandel with Pork.
Roasted Red Herbed Potatoes:
Ingredients:2 pounds red potatoes
3 to 4 tablespoons extra virgin olive oil
1 good handful of mixed herbs, such as, parsley, rosemary and basil
Kosher salt, pepper and garlic to taste
To a foil lined and sprayed baking pan, add 2 pounds of red potatoes, washed, dried and cut in half. Sprinkle with extra virgin olive oil and rub in ( about 3 tablespoons). Scatter basil, rosemary and parsley on potatoes. Season with kosher salt, pepper and garlic. Roast in the oven on 425 degrees F. for 45 to 50 minutes. Stir potatoes around pan halfway through the baking time for even baking.