Description

A special pork roast that is great for the holidays.

Ingredients

• 1 Ballotine-cut Pork rib Eye Roast, about 3 lbs.
• Extra virgin olive oil
• 1 t. garlic powder
• 1 t. coarse salt
• 1 t. black pepper
• Mediterranean Stuffing:
• 1/2 c. julienned oil-packed dried tomatoes
• 2 cloves garlic
• 2 T. fresh basil leaves
• 6 oz. marinated artichoke hearts
• 1/2 c. pine nuts
• 1/4 c. shredded Parmesan cheese
• Italian White Wine Sauce
• 1 T. butter
• 2 T. minced shallot
• 1 c. dry white wine
• 1/2 t. Italian herb seasoning
• 1 c. chicken or turkey broth
• 2 T. butter, softened
• 2 T. flour

Steps

1. Unroll pork roast and rub both sides with oil. In a small bowl, combine garlic powder, salt and pepper; sprinkle over both sides of meat. Spread stuffing over pork leaving a 1 inch border. Starting on the long side, roll up jelly roll style and tie with kitchen twine or secure with cooking bands.
2. Place pork seam side down on rack in shallow roasting pan. Roast at 350 degree oven about 1 to 1 1/2 hours until internal temperature is 155 degrees. Cover and let stand 15 minutes before slicing. Serve with Italian White Wine Sauce.
3. Makes 10 servings.