Stuffed Pork Loin

Stuffed Pork Loin     10 Portions:

Ingredients:

1 Pork Loin, about 1.5 kg

 2 cups of bread crumbs
1/2 cup of chopped fresh parsley
1 cup of grated Parmesan cheese
½ cup of olive oil
2-3 Tea Spoon of Butter
2 Tea Spoon of garlic, minced
1 medium sized onion, fine chopped

Salt-Pepper
1 tea spoon of paprika, preferably Smoked Paprika
½ Tea Spoon of Sage, Rosemary & Oregano (Each) (To sprinkle on the roast)
½ Cup of Roasted Red Bell Pepper, Chopped

½ Cup of Fresh Parsley leaf, washed and Chopped!

5 Cups of Instant pork/beef Gravy, ready to go

10 Cups of Egg Noodles/Rice

10 Cups of Cooked Vegetables, your choice!

NB: Using a boning knife or a slicer, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side, until there is none left to cut. Make sure you cut it as thin as possible! If you need then you can use the pounder/millet to pound it gently.

Method:

Saute chopped onion in butter 2 minutes, add garlic and Saute 2 more minutes. Add parsley and leave for one more minute. Stir in the bread crumbs, cheese and seasonings, mix them well. Stir in enough water to make a coherent mass. Remove from heat and allow to cool for10-15 minutes. Spray or rub both sides of the pork loin with some of the olive oil. Sprinkle the unrolled Loin with salt, pepper, sage, garlic powder, onion, oregano and paprika. Also put those bell papers. Then, start to roll up the loin, like a Jelly-roll style. Make sure you start cooking the loin at 400°F oven for about 15 minutes. Then, reduce the heat to 325°F and roast it until done, spraying every 30 minutes or so with olive oil spray/Pam. Internal temperature should reach to 165°F when done. Remove from the oven, cover it up with a foil and let rest for 7 minutes before you decide/ready to serve it. Make sure that you slice them with a sharp slicer and serve with some Egg Noodles/Rice, Vegetable and sauces!