Stuffed Pork Loin

I first tried this a while back when I was a member of a site called Recipezaar. It was posted by a member called gailannng who wrote that she found this recipe in a copy of a Southern Living Magazine. I make this often when entertaining, it is always a hit. 

INGREDIENTS

4 to 5 pound boneless pork loin

1/2 cup fresh basil, chopped

1 1/4 cup fresh parsley, chopped

1/2 cup walnuts

6 garlic cloves, minced

1/2 cup parmesan cheese, grated

1 pound GF Italian sausage, casings removed

1 cup dry GF breadcrumbs

1/4 cup milk

1 egg

1 teaspoon black pepper, plus more to season the roast

salt, to taste

DIRECTION

In a food processor or blender, blend together the fresh basil, 1 cup parsley, walnuts, garlic and Parmesan cheese; set aside.

Mix together the Italian sausage, bread crumbs, milk, egg, remaining parsley, pepper and salt to taste.

Butterfly the 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 with butcher’s twine and season the outside of the rolled pork with salt and pepper.

Roast at 350 degrees for 1 1/2 hours or until cooked through.

Slice to serve.