Pork Loin Stuffed Recipe

Name: Pork Loin Stuffed Recipe
Yield: 10
Ingredients: "For the stuffing"; 1 red bell pepper, 1 green and 1 yellow, cut into 1 cm wide strips; 1 zucchini, cut into 1 cm wide strips; 2 carrots, cut into 1 cm wide strips; 1 eggplant, skin removed, cut into 1 cm wide strips; 1/2 cup olive oil; 4 green onions, chopped; 1 small onion, finely chopped; 1 small clove of garlic, minced; 2 tablespoons fresh thyme, rosemary, and parsley, chopped; Salt and black pepper to taste; "For the meat"; 1.5 kg pork loin (preferably a large and thick piece); Fresh thyme, rosemary, and parsley, chopped, to taste; 1/2 cup breadcrumbs; Salt and black pepper to taste

1
"For the stuffing"
2
1 red bell pepper, 1 green and 1 yellow, cut into 1 cm wide strips
3
1 zucchini, cut into 1 cm wide strips
4
2 carrots, cut into 1 cm wide strips
5
1 eggplant, skin removed, cut into 1 cm wide strips
6
1/2 cup olive oil
7
4 green onions, chopped
8
1 small onion, finely chopped
9
1 small clove of garlic, minced
10
2 tablespoons fresh thyme, rosemary, and parsley, chopped
11
Salt and black pepper to taste
12
"For the meat"
13
1.5 kg pork loin (preferably a large and thick piece)
14
Fresh thyme, rosemary, and parsley, chopped, to taste
15
1/2 cup breadcrumbs
16
Salt and black pepper to taste

Ingredients

1
"For the stuffing"
2
1 red bell pepper, 1 green and 1 yellow, cut into 1 cm wide strips
3
1 zucchini, cut into 1 cm wide strips
4
2 carrots, cut into 1 cm wide strips
5
1 eggplant, skin removed, cut into 1 cm wide strips
6
1/2 cup olive oil
7
4 green onions, chopped
8
1 small onion, finely chopped
9
1 small clove of garlic, minced
10
2 tablespoons fresh thyme, rosemary, and parsley, chopped
11
Salt and black pepper to taste
12
"For the meat"
13
1.5 kg pork loin (preferably a large and thick piece)
14
Fresh thyme, rosemary, and parsley, chopped, to taste
15
1/2 cup breadcrumbs
16
Salt and black pepper to taste

Directions

1
Prepare the stuffing: In a bowl, mix together all the vegetables with 3 tablespoons of olive oil and let it sit at room temperature for 30 minutes
2
In a large skillet, sauté the vegetables with the remaining ingredients for 15 minutes or until they're tender but still slightly crunchy
3
Season to taste and let it cool down
4
Cover a large surface with plastic wrap
5
Place another layer of plastic wrap partially overlapping, and in the center, arrange the stuffed vegetables
6
Wrap it tightly like a ball
7
Tie the ends well and put it in the freezer to congeal
8
Prepare the meat for stuffing: Cut the pork loin in half horizontally, as if you were opening a book
9
A little more of the meat should be opened with a sharp knife
10
Season with salt and pepper
11
Remove the plastic wrap that covers the frozen stuffing and place it in the center of the pork loin
12
Fold the meat on top
13
Tie the pork loin with twine and put it in a baking dish
14
Sprinkle herbs on top and drizzle with olive oil
15
Put it in a preheated oven at 200°C, covered with aluminum foil, for 1 hour
16
Remove the foil and continue baking for another hour or until the meat is tender and slightly golden brown
17
Dish out 10 portions
18
519 calories per serving.