lack pepper.
Cut the pork loin almost in half lengthwise, cutting
baking sheet.
Place pork on a work surface and
o cover and simmer them for 2-3 minutes to rehydrate
b>pork loin so that it can be stuffed. Cut kitchen twine into lengths for
ix together well the ground pork, Italian sausage, bread crumbs, milk
own the center of the loin, cutting to within 1/2
For the Stuffing:
In a
nto skillet and stir. Cook for a few more minutes until
egrees.
Roll cut the pork loin. To roll cut, place
cook, stirring, for about 8 minutes or
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Set aside.
Place the pork loin fat side down on a
il (reserve 1 tbsp OO for later) until soft.
Remove
ake a pocket in the pork loin by slicing down the center
nd connective tissue from the pork loin. Cut from one side through
Preheat oven to 325\u00b0.
Slice pork loin lengthwise, but not all the way through, so you can still open it up.
Prepare stuffing and stuff into sliced pork loin.
Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
Wrap pork loin with uncooked bacon slices.
Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
Tent with foil for 5-10 minutes and slice.
et aside.
Butterfly 1 pork loin by making a horizontal cut
arlic; set aside.
Butterfly pork loin and brush with oil.
Place pork in a shallow dish and