Roast Pork Loin with Sun-Dried Tomatoes and Mozzarella

Roast Pork Loin Stuffed with Sun-Dried Tomatoes and Mozzarella Cheese is a delicious roast that is made by creating deep pockets in the meat and then stuffing them with a sun-dried tomato and mozzarella mixture that is bursting with fresh Italian flavor.

There's this little local grocery store in my town that occasionally has great deals on their meat.  The last time I was there I saw a really reasonably priced pork loin, so I scooped it up.  I made a delicious Garlic Pork Roast the last time I bought this cut of pork and it was totally my inspiration for this recipe.

The method of stuffing the roast is what I love so much about it.  You cut these deep pockets almost all the way through the roast and then fill them up with whatever you're using for stuffing.

This time I used sun-dried tomatoes that the good folks at Bella Sun Luci sent me to try.  They were delish!  I also added some cheese, because besides the fact that I thought it would go well with the tomatoes, I am also a cheese freak and I think that almost anything is better with cheese.  The herbs from my garden rounded everything out and gave the roast the perfect Italian flavor.

This is easier to make than you'd think and perfect for a Sunday supper for your fam.  I served it with steamed green beans and a salad and it was absolutely delicous!

Roast Pork Loin Stuffed with Sun-Dried Tomatoes and Mozzarella Cheese


Ingredients

• 3-4 lb pork loin roast
• 4 oz mozzarella cheese, chopped into small hunks
• 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped (I used Bella Sun Luci)
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh herbs, chopped (I used a combination of parsely, oregano and basil)
• 4 cloves garlic, minced
• salt and pepper

Instructions

1. Preheat your oven to 350°.
2. With a sharp knife, cut slits into the pork roast spaced about ¾ iches apart, creating deep pockets, but not cutting all the way through.
3. In a medium-sized bowl, combine the mozzarella cheese, sun-dried tomatoes, breadcrumbs, herbs and garlic. Stuff the mixture into the pockets. Sprinkle the roast with the salt and pepper.
4. Place the roast into a shallow roasting pan and roast for 1 hour and 15 minutes, or until the meat reaches 160°.  (The timing will depend on how big your roast is. It's always best to go by temperature, not time.)  Check the roast after about 40 minutes and loosely cover with foil if the top is browning too much.
5. Remove from oven, tent with foil, and let sit for 10-15 minutes before carving.

Notes

• Source: Me.