|1/2 red onion, minced||1 clove garlic, minced|
|1/3 cup pine nuts, toasted||1/2 cup chicken broth|
|1/3 cup golden raisins||1 cup breadcrumbs|
|1/4 cup sundried tomatoes (in oil), chopped||2 teaspoons dried rosemary|
|1 sweet Italian sausage, crumbled||salt and pepper, to taste|
|1 cup cremini mushrooms, chopped||1 (3 pound) boneless pork loin roast|
Preheat oven to 375 degrees Fahrenheit.
Rinse pork loin and pat dry. Facing one short end of the roast towards you, start cutting 1/2 an inch above the bottom of the roast and move inwards. Continue cutting 1/2 an inch along the bottom of the roast, unrolling the roast as if it were a carpet. Once you’ve opened up the pork loin into a long rectangle, set it on top of a sheet of plastic wrap. Place another piece of plastic wrap on top. Pound with a meat mallet or large spoon to flatten to about half its original thickness. Remove plastic wrap. Season with salt and pepper; set aside.
Place a sauté pan over medium-high heat. When pan is hot, add crumbled sausage and brown, about 3 to 4 minutes. Add mushrooms and brown, about 2 to 3 minutes. Toss in garlic and cook out for about 1 minute. Stir together and then place in a medium bowl.
In the same bowl, add the rest of the stuffing ingredients and combine well. Season with salt and pepper to taste.
Spread the stuffing across the rectangle of pork, leaving about a 1/2 an inch clear around the edges. Starting at the short end of the pork, roll up tightly and tie with kitchen string about 1 1/2 inches apart. Season the outside of the pork lightly with salt and pepper.
Transfer the rolled pork to a greased roasting pan. Place in oven and cook uncovered for 50 to 60 minutes, or until instant-read thermometer registers 145 degrees Fahrenheit. Transfer to cutting board and let rest for 15 minutes. (Note: Internal temperature will keep rising while the pork rests.)
Cut the string from the pork and slice the roll. Serve with mashed potatoes.
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