Italian Stuffed Pork Loin - cooking recipe

Ingredients

1/2 cup sun-dried tomato, rehydrated in white wine
1 cup fresh basil leaf
1/4 cup pine nuts
2 teaspoons minced garlic
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
1 cup ricotta cheese
salt and pepper, to taste
3 -4 lbs pork tenderloin (The loin I usually buy comes in two pieces. I butterfly both pieces and use half the filling for eac)
kitchen twine
garlic salt
italian seasoning

Preparation

Preheat oven to 450 degrees.
Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
Sprinkle roast lightly with garlic salt and italian seasoning.
Bake until a meat thermometer reads 165 degrees.
Let rest 5-10 minutes after baking, then slice, removing the twine as you go.