Preparation time
Cooking time
Portions
ingredients
- 1 half loin of Olymel pork, about 2 kg
- 1 package 450 g Olymel Italian sausages
- 250 g grated Parmesan cheese
- 175 g grated mozzarella cheese
- 3 cloves garlic, finely chopped
- 2 tbsp finely chopped fresh basil or 1 tbsp dried basil
- 12 large fresh basil leaves
- Salt and freshly ground pepper to taste
- 750 ml store-bought marinara sauce
instructions
- Preheat oven to 375° F (190° C)
- In a large bowl, mix together sausage meat, 75 g Parmesan, garlic and chopped basil. Set aside
- Butterfly pork loin : Hold the knife parallel to the cutting board and make a horizontal cut along the length of the pork loin, stopping about 1/2 inch from the edge. Open the pork loin like a book by folding it along the cut you just made. If necessary, make small additional cuts to ensure the loin opens up evenly.
- Spread sausage stuffing evenly over pork loin, roll up tightly and tie with roasting twine.
- Transfer to an ovenproof dish, season with salt and pepper, and bake until an internal temperature of 165°F (75°C) is reached, about 60 minutes. Remove the loin from the oven and cover with aluminum foil. Let rest for 10 minutes, then slice into 12 equal slices.
- Place the slices on a parchment-lined baking sheet, top each slice with hot marinara sauce, a basil leaf, the remaining Parmesan and the mozzarella cheese.
- Bake until cheese is golden brown.
