Italian Stuffed Pork Loin Roast

Plan Z Phase: This is a Z3 (ZReboot) recipe.

Ingredients:

• 3-4 pound pork loin roast
• ½ up of sundried tomatoes in oil, remove from jar and pat down some of the oil with a paper towel
• ½ cup fresh basil leaves
• 1/3 cup of pine nuts
• 2 tsp of minced garlic (jar garlic will work)
• ¼ cup of grated parmesan cheese
• 6 slices of provolone cheese
• sea salt
• Italian seasoning

Instructions:

Preheat oven to 375 degrees.

You are going to cut the loin roast so you can stuff it. You do this by cutting into the roast one inch across the whole surface and then cutting in a spiral so it opens up like a cinnamon roll.  Lay the open roast on a flat surface.

In a small food processor, combine the tomatoes, basil, pine nuts, garlic and Parmesan cheese. Blend until chopped finely. Spread this mixture across the open roast. Then layer on the provolone cheese with the slices slightly overlapping each other.

Roll the roast back up and set it seam-side down in a roasting pan.

Sprinkle with sea salt and Italian seasoning across the top to your liking.

Roast the loin for approximately 30 minutes per pound or until 160 degrees or higher. 160 degrees will give you a moist roast with barely a bit of pink left. If you like your pork more well-done you can continue roasting. Check for temperature with a meat thermometer. Be sure to measure it in more than one place so you catch the meat and not just the temperature of the stuffing.

When you remove the roast from the oven, let it sit for about 10 minutes to settle before cutting.

Carefully cut ½ – 1” thick slices from the roast. Use a spatula to transfer them to the plate so the stuffing doesn’t shift and fall out.

Any bits of cheese that oozed out during roasting can be scooped up and served with the pieces of meat.

There is plenty of flavor in the roast so if you want you can serve it with plain green beans as I did.

Easy, fancy meal.

Enjoy!

Cheers,