Roasted
Pork Loin with Rivet Stuffing
Ingredients
3
tablespoons olive oil
1 large
onion chopped
2 cups
chopped celery
3 cloves
sliced fresh garlic
8 fresh
sage leaves chopped
2 sprigs
rosemary (de stemmed) and chopped
1 large
box Philly Pretzel Factory Rivets, lightly salted
1 beaten
egg
2
tablespoons butter
Salt and
pepper
3 cup unsalted chicken broth
3 pound
Pork Loin Roast, Butterflied
Directions
•
Preheat oven to 375 degrees
•
In large skillet over medium to high heat olive
oil, add onions, celery, sage, rosemary and garlic. Sauté until mixture is soft and translucent
•
Cut rivets into ½ inch pieces
•
In large mixing bowl combine rivets and sauté
mixture and 2 cup unsalted chicken broth.
Set aside and cool to room temperature
•
In small bowl, combine butter and egg. Add to large mixing bowl and stir until
mixture is coated evenly
•
Place butterflied pork loin on cutting board, lay
out flat. Pour stuffing mixture down
center of loin in a line. Roll loin,
jelly roll style, with fat side up, tightly.
Tie with butchers twine in 1 inch segments.
•
Season with salt and pepper
• Place
porke loin in a roasting pan and 1 cup of chicken broth cover with foil . Roast
in the oven for 90 minutes or until
internal temp reaches 160 degrees
Remove from oven and let
stand for 10 minutes prior to serving.
