Make pork loin the talk of your New Year’s Eve party Something new for new year

National Pork Board

While pork and sauerkraut go hand in hand at many New Year’s Eve celebrations, break the mold this year with this colorful stuffed roast, which makes a flavorful centerpiece for any gathering. Treat your guests by serving this along side of sauteed zucchini and seasoned couscous.

STUFFED PORK LOIN GENOA STYLE

Prep time: 20 minutes

Cook time: 90 minutes

Serves 10 people

Cook to 160 ∞

4-5 pound pork loin roast, boneless

1/2 cup fresh basil

1 cup fresh parsley, chopped

1/2 cup pine nuts

6 cloves garlic, peeled and chopped

1/2 cup parmesan cheese, grated

1/2 pound ground pork

1/2 pound Italian sausage

1 cup bread crumbs

1/4 cup milk

1 egg

1/4 cup fresh parsley, chopped

1 teaspoon black pepper

In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.

Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley and pepper.

Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350 degrees for 11/2 hours (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees. Remove roast from oven; let rest 10 minutes. Slice to serve.

Calories: 471 calories

Protein: 54 grams

Fat: 22 grams

Sodium: 459 milligrams

Cholesterol: 156 milligrams

Saturated Fat: 8 grams

Carbohydrates: 11 grams

Fiber: 1 grams

Source: National Pork Board