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Genoa-Style Stuffed Pork Loin

Genoa-Style Stuffed Pork Loin recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


Directions

  1. In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
  2. Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley and pepper.
  3. Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350 degrees F. for 1 1/2 hours (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes. Slice to serve.


Nutritional Information Per Serving:


Calories: 471
Fat: 22 grams
Saturated Fat: 8 grams
Fiber: 1 grams
Sodium: 459 miligrams
Cholesterol: 156 miligrams
Protein: 54 grams
Carbohydrates: 11 grams


Source: NPB