Italian Stuffed Pork Loin

1. 1

   Preheat oven to 450 degrees.

2. 2

   Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.

3. 3

   Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).

4. 4

   Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.

5. 5

   Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.

6. 6

   Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.

7. 7

   Spread a thick layer of filling over the meat, leaving a one inch border around the edges.

8. 8

   Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.

9. 9

   Sprinkle roast lightly with garlic salt and italian seasoning.

10. 10

    Bake until a meat thermometer reads 165 degrees.

11. 11

    Let rest 5-10 minutes after baking, then slice, removing the twine as you go.

* Per serving · 4 servings · Values may vary.

No additional tips available.