Stuffed Pork Roll

 

Ingredients:

2-1/2	Lb	Boneless Pork Loin
		Salt And Pepper
2		Garlic Cloves, Chopped
5		Mild Provolone Slices, About ¼” Thick, diced
1-1/2	Tbl	Parmesan Cheese
1		Small Onion, Peeled And Chopped
2	Tbl	Parsley, Finely Chopped
1-1/2	Cup	Seasoned Bread Crumbs
½	Lb	Bulk Mild Sausage
2		Large eggs, beaten lightly
2	Tbl	Olive Oil
Gravy:
3	Tbl	Olive Oil
2		Garlic Cloves, Minced
2	6 oz	Cans Tomato Paste
2	Cup	Water
1	32 oz	Can Crushed Tomatoes
1	Tbl	Oregano
		Salt And Pepper To Taste

Directions:

Gravy: Add the olive oil to a large saucepan and fry the garlic on low heat until golden brown. Add the tomato paste and fry for 5 minutes, stir in 1 cup water and simmer for 10 minutes or until thickened. Add the crushed tomatoes, and oregano, add salt and pepper to taste, and remaining water. Bring to a boil, lower heat and simmer for 15 minutes or until ready to use.

Cut a deep slit down the center of the pork loin and open so it lies flat (or have a butcher butterfly the meat for you). Season the meat with salt and pepper to taste. Mix the garlic, provolone cheese, breadcrumbs, Parmesan cheese, onion, parsley, and beaten eggs in a large bowl, stir to combine well. Lay the mixture evenly down center of pork. Roll the meat up tightly jellyroll style, tying with butchers twine or string at 1” intervals. Secure the ends with skewers or toothpicks.

Place the olive oil in a skillet over medium-high heat. Brown the pork roll all over. Cover with the gravy, lower heat to low and simmer until pork is tender about 1 to 1-1/2 Hours. (May be cooked in oven and topped with gravy when done).

When finished cooking, cut off twine, pull out and discard toothpicks and slice into ½” thick slices, serve with gravy.

 

Yields

6-8 servings