Roasted Pork Loin with Rivet Stuffing

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.