- 5 lbs pork loin roast
- 1 lb. italian sausage (unpacked)
- 1 ¼ cups fresh parsley, finely chopped
- ½ cup fresh basil leaves, chopped
- ½ cup pine nuts
- ½ cup grated parmesan cheese
- 1 cup dry bread crumbs
- ¼ cup milk
- 6 cloves garlic, minced
- 1 egg
- 1 teaspoon black pepper
1. Set aside 1/4 cup of the parsley. In a blender or food processor, combine 1 cup of the parsley with the basil, pine nuts, Parmesan cheese and garlic. Blend well and set aside.
2. In a separate bowl combine the Italian sausage, bread crumbs, milk, egg, pepper and remaining 1/4 cup of parsley.
3. Preheat grill and prepare for indirect grilling.
4. Place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels.
5. Spread a thin layer of the herb, cheese mixture over one side of the pork loin. Form the meat mixture into a log down the center of the pork loin. Fold up the side so they over lap in the middle. Tie securely with kitchen twine. Sear the roast on all sides on the directly heated portion of the grill. Afterwards, place on the indirectly heated portion of the grill. Cook, turning occasionally for 1 to 1 1/2 hours or until the meat reaches an internal temperature of 155 degrees. Slice and serve.
Genoa Style Stuffed Pork Loin. To import, drag image to your MacGourmet recipe box.