Frank's Recipes! Stuffed Boneless Pork Loin

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Stuffed Boneless Pork Loin

2 to 2-1/2 lb. boneless pork loin
salt and pepper to taste
fresh rosemary and thyme, chopped
oil

STUFFING:
1 lb mixed trimmed and cut vegetables (about 5 cups)
choose from:
small mushrooms, in quarters
red, yellow and green peppers, in medium julienne
yellow squash, in half rounds
zucchini, in half rounds
carrots, in thin slices
eggplant, in peeled half rounds
scallions, in 2 inch lengths

1 tablespoon chopped shallot
1 tsp chopped garlic
2 tablespoon chopped mixed fresh herbs: parsley, oregano, thyme and rosemary
salt and pepper
1/4 cup olive oil

Mix all the vegetables, shallots, garlic, herbs and salt and pepper together with about 3 tablespoon olive oil and leave to marinade about 30 minutes at room temp.

Pan sear the vegetables with another tablespoon olive oil in a very hot skillet. Cook over high heat for 3 to 5 minutes. Then spread vegetables on a sheet pan and bake in a 400oF oven for 5 to 10 minutes.

Let stuffing cool then wrap in double thickness plastic wrap to form a cylinder about 1-1/2 inches in diameter. Tie one end of the cylinder and twist the other end to tighten. Tie that end when nice and tight. Then freeze.

Trim the fat from the roast and butterfly in an even thickness. Open the meat like a book. Season with salt and pepper. Unwrap stuffing from plastic wrap and place in roast. Fold over flap and tie roast with a loop about every 1 inch. Roll the roast in a mixture of rosemary, thyme, salt and pepper.

Sear the roast over medium high heat in a skillet with a little oil on the stove. Roll the roast in the pan to assure all sides have been nicely browned. Then transfer to a rack in a roasting pan and cook in a 375oF oven for 15 to 20 minutes per pound. The internl temperature should read 150oF on a meat thermometer. Be sure to stick the thermometer in the meat and not in the stuffing.

Let the roast rest out of the oven but in a warm place for about 15 minutes before serving. This lets the juices redistribute throughout the flesh, making the meat tenderer and jucier.