When the local grocery store has pork loin on sale for $.99 a pound, how can I pass up such a great deal? Two meals for $3.50? Heck yeah! Thank you Kroger!When I brought the roast home I cut it into two pieces. Putting one directly into the freezer and butterflying one on my “empty the refrigerator” day.
As it sat on my counter I brought out 2 leaves of rainbow chard, a jar of sun dried tomatoes, parmesan cheese, and fontina cheese.After seeing what was laid on the counter, I grabbed the Italian seasoning and started to create this Italian stuffed pork roast.
Italian Stuffed Pork Roast
When your local grocery store puts pork loin on sale for $.99 a pound, you cut it in half, butterfly one and you stuff it!
- 3 Lb Pork Loin
- 2 Tbsp Italian Seasoning
- 2 Leaves Swiss Chard Rolled and sliced into ribbons
- 1/4 Cup Parmesan cheese Grated
- 2 Tbsp Sun dried tomatoes in oil Chopped finely
- 1/4 Cup Fontina cheese Shredded
- Salt & pepper To taste
Preheat oven to 400°.
Butterfly your pork roast and pound evenly with a mallet or rolling pin.
Sprinkle 1 Tbsp of Italian seasoning over the inside of the roast. Salt and pepper to taste.
Add the grated Parmesan cheese, Swiss chard ribbons, the chopped sun-dried tomatoes, and top with the shredded fontina cheese
Roll the pork roast up and sprinkle the additional tablespoon of Italian seasoning over the outside with salt and pepper to taste.
You can tie your roast with the kitchen twine, or because the roast isn’t overly stuffed you can put on a small rack on a baking pan, seam side down.
Bake for 30 minutes And turn your oven up to 475° for the last 30 minutes to get a crispy topping.
Using a meat thermometer make sure your roast reads 160° when you take it out. Cover lightly with aluminum foil and let it rest for 10 to 15 minutes before you slice it to keep all of the juices in.
This makes excellent leftover sandwiches! Enjoy!