Rolled Stuffed Pork Loin

Cooking Instructions

Place the eggs, beet greens, parsley, carrots, garlic, and rosemary in a large bowl, season with salt, pepper, and nutmeg, and mix to combine thoroughly.

A boned pork loin comes in two pieces, typically sold already tied. Snip the string and separate the two pieces. Lay one piece out flat and cover with the filling. Cover with the other half of the pork loin and tie up into a roll with kitchen string.

Preheat the oven to 325 F.

Heat a little olive oil in a roasting pan large enough to hold the rolled pork loin over medium heat. Brown all sides of the pork loin in the hot oil. Remove from the pan. Place a rack in the pan and return the browned pork loin in the rack to the roasting pan.

Roast until an instant-read meat thermometer inserted in the center registers 165F, about 1 hour and 10 minutes (figure on about 35 minutes per pound). Remove from the oven and let the pork rest for 5 minutes to settle the juices. Snip the strings of the roast and cut crosswise into 1/4-inch thick slices. Serve hot.

Wine Pairing(s)

Carmen Reserve Cabernet Sauvignon

Casa Lapostolle Merlot

Avignonesi Vino Nobile di Montepulciano

Domaine Vieille Julienne Chateauneuf du Pape

Triente Pala

Sestadisopra Brunello Di Montalcino

Cecchi Vino Nobile di Montepulciano

Elisabetta Geppetti Morellino di Scansano

Villa Calcinaia Chianti Classico

Argiano 'NC' Toscana