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Stuffed Pork Loin Genoa Style

4–5 lbs. boneless pork loin roast
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 lb. ground pork
1/2 lb. Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 egg
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 degrees for 1-1/4 to 1-1/2 hours (about 20 minutes per pound) until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Slice to serve. Serves 10.

 


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