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 Yields: 10 servings Prep time: 10 min Cook time: 40 min |
Ingredients: â˘Â Boneless pork loin (3-5 pounds) ⢠7½ tablespoons olive oil â˘Â 2 tablespoons Italian seasoning â˘Â 1 medium onion (finely diced) ⢠1 cup sun dried tomatoes â˘Â 5 ounces frozen chopped spinach (thawed) â˘Â 6 ounces Gruyere cheese (shredded) ⢠6 ounces Mozzarella cheese (shredded) ⢠1 teaspoon fresh parsley (chopped) â˘Â 1½ pound small potatoes ⢠1 pound peeled baby carrots â˘Â 1 tablespoon fresh rosemary â˘Â 2 cups chicken broth |
TOOLS NEEDED:Â Â
| STAINLESS STEEL ROASTER WITH NON-STICK RACK | Â INDUCTION 21 CERAMIC COATED FRY PAN (12.5 IN.) |
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You will also need butcher's twine.
1. Preheat oven to 450º F. Be sure you are using a loin and not a pork tenderloin. These two cuts of meat cook differently. Trim off as much of the layer of fat as you can. To butterfly the loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. (Don't slice all the way through.) Open the two sides.
2. Repeat this step, making a horizontal cut half way from the bottom of the thicker half. Lay open, (like a trifold.)
3.Mix together 4 tablespoons olive oil and Italian seasoning in small bowl. Coat the meat well with this mixture. Also, add 1 tablespoons of oil to Fry Pan and brown chopped onions over medium-high heat.
 4. Sprinkle the Gruyere cheese onto the right side of the opened pork loin.
 5. Transfer the browned onions next the shredded cheese.
