Mediterranean Stuffed Pork Loin

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.
4. Mediterranean Stuffing:
5. Drain sun dried tomatoes reserving 4 t. of the oil. Fit work bowl of food processor with steel knife blade. With machine running, drop garlic in through the feed tube; process until finely chopped. Add basil and pulse until coarsely chopped. Add sun dried tomatoes, artichokes, pine nuts and parmesan; pulse until coarsely chopped. Add reserved sun dried tomato oil 1 t. at a time, pulsing after each addition, just until the mixture holds together. Makes 1 1/4 cups.
6. Italian White Wine Sauce:
7. In medium saucepan, melt the 1 T butter over medium high heat. Add shallot and cook until it wilts, about 1 minute. Remove it from heat. Add wine and Italian seasoning. cook, stirring occasionally until reduced to 1/2 cup, about 5 minutes. Add stock and bring to a boil. In a small bowl, stir together the 2 T. butter and flour to make a paste. Whisk into wine mixture and cook whisking constantly until thickened, about 1 minute. Makes 1 1/2 cups.