Ingredients
Units
Scale
- 2 1/2 lb. pork loin boneless tenderloin, butterflied and gently pounded
- Butchers twine, for tying the pork together
For the Rub:
- 1 tsp. course black pepper
- 1 tsp. salt
- 1 tsp. sugar
- 2 - 3 garlic cloves, grated
- 2 tbs. Olive oil
For the Stuffing:
- 1/2 cup of grated Parmesan or Romano cheese
- 1/4 cup fresh Italian parsley, chopped
- 1 bell pepper, roasted and sliced
- 2 - 3 cloves of garlic, grated
- 2 tbs. raisins, chopped
- 1 small apple, peeled and diced
Instructions
- Combine all of the ingredients for the rub in a small bowl and stir.
To Prepare the pork:
- Gently open the pork lengthwise, removing any tendons and opening up the pork. It is ok if the pork cuts in half, don't worry.
- Gently pound the pork with a mallet.
- Rub the pork with the rub on both sides and refrigerate while preparing the stuffing.
- Prepare all of the ingredients for the stuffing in a bowl and mix.
To Stuff the Pork:
- Lay the prepared pork flat and place the stuffing along the pork.
- Gently and carefully fold the pork together.
- Using butcher's twine, wrap the pork with the twine tightly.
To Cook the Pork:
- Heat a large cast iron frying pan.
- Place the pork roast in the dry frying pan and let each side of the pork get a nice char on it. This should take about 10 minutes or so.
- Preheat Oven 350 degrees F.
- After charring the pork roast place in the oven for about 30 - 35 minutes.
- The meat thermometer inserted in center should read 145°F.
- Let the roast rest for 10 - 12 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
