Stuffed Pork Loin With Herbs And Pine Nuts

1. 1

   Preheat oven to 390 degrees Fahrenheit.

2. 2

   Use a knife to make 1 centimeter cuts every 1 centimeter in the pork rind.

3. 3

   Crush the rosemary and fennel seeds with a tablespoon of salt.

4. 4

   Rub this powder into the rind, and in the cuts.

5. 5

   Fry the chopped onions in 2 tablespoons of olive oil over low heat, add the pine nuts, and sage. Then, add balsamic vinegar, salt ,and pepper.

6. 6

   Use a small knife to remove pork rind, to create a space where to put the onion, pine nut, and sage stuffing.

7. 7

   Close the pork rind slightly, and tie it up.

8. 8

   Bake for about 1 hour and 40 minutes.

9. 9

   The meat is very tender and fragrant, it's lovely hot, but is also delicious cold the next day, and is perfect for a cold buffet as a substitute for the traditional cold pork roast.

10. 10

    Use an electric knife to get thinner slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.