Tomato Glazed Stuffed Pork Loin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tomato Glazed Stuffed Pork Loin Ingredients:
1 orange |
5 tbsp tomato paste |
2 tsp olive oil |
1 tbsp olive oil |
1/4 cup almonds, toasted, slivered |
2 cloves garlic, coarsely chopped |
1/2 cup white beans, canned |
2 1/2 lbs center-cut pork loin, boneless |
12 spears asparagus, cooked |
Directions:
1. Preheat oven to 450 degrees. Grate the zest from 1/2 the orange and set aside. Squeeze the juice (you need 5 tbsp). In a small bowl combine 3 tbsp orange juice, 2 tsp oil and 3 tbsp of the tomato paste. Set aside glaze.
2. In a food processor, combine the almonds and garlic, and process. Add beans, remaining tomato paste, the orange zest, 2 tbsp orange juice and salt to taste. Process to puree.
3. Make a lengthwise cut into the pork loin, about 1/2 inch below the top. Continue cutting, following the shape of the roast, as if you were unrolling a scroll. You should end up with a piece of meat about 9 x 13 inches.
4. Sprinkle lightly with salt and pepper. Spread bean mixture over the pork, leaving a 1 inch border on all sides. lay the asparagus on top in the same direction of the grain of the meat. Roll the roast. Tie in four places with kitchen string.
5. Add the remaining 1 tbsp of oil to a roasting pan. roll meat in oil. Lightly season with salt and pepper. Roast for 10 minutes.
6. Brush with hald the orange glaze. Reduce oven temperature to 325 degrees. roast for 30 minutes.
7. Brush with remaining glaze and roast for 40 to 50 minutes longer until pork reads an internal temperature of 145 degrees. Let sit for 15 minutes before slicing.
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