Italian Stuffed Pork Loin
Added: March 12, 2018
YIELD | 10
1 each — Smithfield Farmland Fresh Pork Loin (928410)
4 oz — Ken’s Basil Pesto Mayonnaise Dressing (562110)
8 oz — C.H. Robinson Spinach (361171), stems removed
4 oz — Roland Sun-Dried Tomato Strips (561010)
6 oz — Smithfield Carando® Thin-Sliced Prosciutto (955340)
1-1/2 lb — Tyson Italian Rope Sausage (918390), casing removed
As needed — McCormick Italian Seasoning (472721)
40 oz — Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170)
40 oz — Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740)
As needed — McCormick Grill Mates® Vegetable Seasoning (470201)
As needed — Roland Pomace Olive Oil (620390)
Cut open the pork loin to a thickness of approximately 1/2 inch. There are a few ways to do this. You can start at the side and slice approximately 1/2 inch across the length of the loin, continuing around the loin until you can fold it open and it’s flat. Or you can slice it down the center until you reach approximately 3/4-1/2 inch to the bottom (do not slice through the loin) and then repeat on each side of the center, folding the pork loin open and flattening if needed.
Once pork loin is open and flat, spread on mayonnaise dressing and layer on spinach, tomato strips, prosciutto and sausage, only going 3/4 of the way across and leaving 1/4 of the loin with no product on.
Start rolling pork loin from the side that has the filling on it. Roll as tight as you can. Tie with string.
Rub pork loin with olive oil and season with Italian seasoning.
Roast pork loin until cooked.
Serve with mashed potatoes and green beans cooked and seasoned with olive oil and vegetable seasoning. Print ◄ Back to Recipe Gallery