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ITALIAN ROLLED STUFFED PORK LOIN Recipe

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This recipe for ITALIAN ROLLED STUFFED PORK LOIN is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole pork loin
One pound spicy Italian sausage
One pound sweet Italian sausage
8 oz. roasted red pepper in jar
1/2 c. fresh basil
Parmesan cheese
Salt and pepper to taste
Cooking twine
Directions:
Directions:
Locate the lengthwise flap of loin. Place flap side down on cutting board. With a long slicing knife, start cutting parallel along the flap maintaining about one inch thickness, unrolling the meat as you cut. You should end up with a one inch thick slab of pork loin. Mix sausages together and press out on a sheet of saran wrap to roughly match the size of the slab. Cover with another sheet. Use a rolling pin to even out. Press and dry red peppers between paper towels. Arrange large pieces of pepper on the meat. Add basil leaves interspersed. Remove top saran sheet from sausage. Carefully flip over onto pork. Press into meat. Peel second sheet. Divide into two roasts. Freeze the second when done. Starting where you ended slicing, roll up the roast like a jellyroll. Start with twine one inch from the end, loop around and tie, repeating every inch along roast. Rub with oil, salt and pepper to taste, Roast on rack at 350 degrees until 155 degrees in center. Serve with favorite pasta and pasta sauce, basil and parmesan to taste .
Number Of Servings:
Number Of Servings:
Each roast serves six
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
A great dinner party meal for six

 

 

 

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