This roasted, stuffed pork loin, has seen its way through our Italian generations. My mother, Josie, never had cuts of meat like the pork loins of today; I’m pretty sure she used the ribs of the pig.
She would make a pocket between the outer layer and the rib bones and stuff it with an Italian day old soaked bread, eggs, parmesan cheese, and herbs. I’m not perfectly clear on this but I do know Mom made some kind of awesome stuffed pork.
It was a long time before I ever experimented with stuffed pork. But out of a desire to bring those old times back and to bond with my heritage, the need was there and the drive was created, so here is the end result.
This pork recipe isn’t only good for Sunday’s dinner for the familia; it’s good for the next couple days of packed lunches or the next day’s dinner of leftovers.
If you have a lot leftover, you could put it in a freezer container and have a future dinner for just you and your husband on one of those impromptu nights when either you had doctor appointments or your day just got away from you or you forgot to plan something for dinner.
I’ll be honest with you this has happened to me several times and I’m not embarrassed to admit, but I am prepared…
This recipe would be great accompanied by garlic mashed potatoes and sauteed asparagus with the pork gravy drizzled over your mashed, yum, yum!! “You had me at hello!!”
One more thing I want to remind you of; when you’ve rested your roast and there isn’t quite enough gravy at the bottom of your (roasting) pan, remove your roast to the cutting board put your pan back on top of the stove burner and put about a cup of warm water in the pan and let it comes to a boil then bring it down to a simmer and collect all that flavor and bits and pieces at the bottom of the pan.
You will have the most delicious gravy your heart could not even imagine. You may have to add a little salt and freshly ground pepper so it will enhance the flavor but this is only going to make the flavor soar!
MANGIARE IN BUONA SALUTE!!
Italian Stuffed Pork Loin
I think pork tenderloin is one of the most flavorful authentic Italian entrees. Normally you will see them packaged two in one package. This makes them ideal for stuffing with the use of some cooking twine or string. This meal may take a few extra steps but its well worth it in the end because you will have leftovers. And leftover pork tenderloin may even be better then last nights dinner. So when your considering it at the grocery store don’t think twice buy it and you will get double your moneys worth since you will get a couple lunches out of it too.
- 3 1/2 lb. pork tenderloin
- 8 cloves garlic chopped
- 1/3 cup Italian style breadcrumbs
- 1/3 cup Locatelli cheese or Parmesan
- 1 small hand full Chopped Italian flat parsley
- salt and pepper to taste
- 1/3 cup dry red wine
- olive oil
- twine to tie off your roast
Your going to assemble all your ingredients, your also going to use a large cutting board to set your roast on. Before hand I like to cut my butchers twine to about 12 inch lengths you will probably need 6 to 8 12 inch lengths. Your going to lay them directly across your cutting board spaced evenly.
Now you want to rinse your meat off and blot it dry. Next your going to lay your meat across the twine bunting them right next to each other.
You are first going to salt your roast apply according to taste.
Next your going to generously put your Italian style bread crumbs down the center of your meat, followed by the grated cheese. Your going to follow it up with generous amount of chopped garlic, parsley and lastly your self grounded pepper. Before you start to tie it up dole it with a couple shakes of olive oil.
Now your going to start to tie it up starting with the middle twine and then your going to work your way out to the ends. You want to be sure you tied them up extremely tie. As you are tying continue to push the ingredients into the meat sandwiching it as tight as you can; this is critical.
In a large frying/roasting pan your going to generously oil your pan with olive oil. Your going to set your pan on top of your burner and your going to start by browning on all sides. As one side browns your going to turn your meat building bits and pieces in the bottom of the pan.
You also want to put your oven on 375 degrees to warm since you will be using the oven shortly. The last thing you are going to do is add some wine to the pan and continuing to brown and cook turning to all side of your roast. After all sides are browned your going to put the lid on turn off your burner and place it in the oven to finish the roasting part of the cook time
Getting to the end of your part in cooking this roast; the final thing your going to add is a little more wine cover it with a lid and put it in the oven. Your going to let it roast for approximately an hour and ten minutes/ 80 minutes.
After the time is complete your going to test to see that the internal temperature of your roast is 145 degrees. That is what is recommended. Let your roast sit for at least 10 minutes before first, cutting your strings off and then cutting it into slices. Put the roast back into the roaster since there is juice in there. Serve it warm and like I said before this pork is great in sandwiches so sit down you’ve done your labor of love now, go ahead and watch the smiles you bring to their faces!! Their smile says I love you, Mom ( or Honey) buona vita buon cibo!! ( Good life, good food)
After you have completed cutting your roast and you do not have any juice left in the pan; you can put your roasting pan on the stove top add some water in the pan turn on the burner to low and start stirring. There should be some bits and pieces on the bottom as well as the residue from the roast; all this is going to make for some great tasting gravy. Keep stirring and as you stir you will be developing gravy, this is where your going to place your cut roast back into the gravy. Also if you prefer a thicker gravy, while its on the burner your going to get about a 1/2 cup of warm water add 2 tbsp. of corn starch or flour stir it into the water than add the warmed water that has either the cornstarch or flour in it into the gravy that’s in the pan. You will continue to stir until your gravy is thicken now add your meat back in.