stuffed pork loin and roasted potatoes

Spinach and Herb Crusted Stuffed Pork Tenderloin

6-7 lb boneless porkloin (3-4 of them)

1/2 cup salt

3/4 cup sugar

Bread Crumbs from stale bread, 4 cups

2 cups grated parmesan

minced garlic 3 Tb

1 cup olive oil

1 1/3 cup packed basil and spinach leaves in whatever combination you have, can also use parsley

2Tb minced thyme

4 tsp minced fresh rosemary

salt

pepper

Score top of pork loins, and cut a pocket horizontally in each one. 

Dissolve salt and sugar in 2 qt water in large container, submerge roasts, and refrigerate for 1 hour.  Rinse and dry.

Heat over to 325 degrees

Pulse bread in food processor until coarsely ground, add 1/2 cup parmesan, 3 Tb oil.  Toss until coated in another bowl.

Put  Basil/Spinach, and herbs, rest of garlic, 1/2 cup of olive oil, 1/2 tsp salt and pepper,  into food processor and process until smooth, with short pulses.  Spread 1/4 cup in each pork loin

Tie Pork Loin closed with string, and brown in a frying pan with remaining olive oil, on all sides.   Transfer to baking rack over aluminum foil in baking sheet.  

Spread remaining herb mixture over roasts.  Pat on the bread crumb mixture.

Bake for 50-75 minutes at 325 until internal temperature reads 145.    

Let rest 10 minutes, remove string and slice (temperature should now be 150 inside)

2nd photo

making the bread crumb topping and putting the pesto inside

this is the tenderloin sliced and served.

Slice 8-10 lb  potatoes and mix with a bit of olive oil

spread out in one layer

in oven

ready to serve

Vegetarian option. Sauteed vegetables.  (zucchini, tomatoes, mushrooms, onions)

salad from the garden

5 lb broccoli.