Stuffed Tuscan Pork Loin Roast
Preheat the oven to 325°. Begin by trimming the pork of any visible fat. Using a sharp knife, cut the loin as if you were unrolling a jelly-roll. Using the knife carefully, unroll the loin to achieve a 1/2 inch flat loin. Pound the unrolled flat loin if necessary to ensure an even thickness throughout. In a sauté pan on medium heat, cook the shallots and mushrooms in olive oil or butter until they soften, about 6-8 minutes, and allow to cool. Rub the pork on the top side with the brandy and sprinkle 2 tablespoons of the Tuscan Seasoning evenly across. Season the loin with salt and pepper to taste. Distribute the goat cheese, cooked mushrooms, and peppers along the length of the pork, in a thin strip, about 2 inches from one side. Roll pork loin back up starting with the side containing the stuffing, and fasten together with toothpicks or truss with kitchen string, trying also to pinch together the ends. Combine the bread crumbs with the remaining Tuscan seasoning. Coat the outside of the rolled roast with olive oil and pat with seasoned bread crumbs. Place roast on rack in roasting pan and cook uncovered about 1 1/2 hours, or until the internal temperature reaches 155°. Remove from oven and let rest for 10 minutes before slicing into 1/2 disks. Serve with oven roasted potatoes and a seasonal green vegetable.
Serves 4.View More Recipes