What do you get when you open up a pork loin, rub it down with garlic, olive oil and tuscan herbs, smother it with roasted mashed butternut squash and then tie it back up? I’ll tell you… The most delicious flavor combination with an absolutely beautiful presentation!
I saw this recipe in the cookbook Fabio’s Italian Kitchen, the minute I saw the photo I was smitten and couldn’t wait to make it. Swirls of butternut squash between layers of pork, what’s not to like! This is the second time I’ve made this roast, the first time I followed the original recipe but this time I adapted it a little bit using those Tuscan herbs in that cute little crock above that were gifted to me by family who vacationed in Florence, Italy a few months ago. It’s a combination of sage, rosemary, crushed peppercorns and thyme.
The most important thing about this recipe is that you have to cut open your pork loin properly and turn it into a 1/4 inch thick slab. The book explains how to do it but I needed a visual so I found a YouTube that showed me very quickly how to do it. After I opened it up I pounded it down to the thickness I wanted.
Then all you have to do is rub your herby mixture all over the top.
Next, take your pre-roasted and mashed butternut squash and spread that on top of your herb mixture. Feel free to use your favorite mix of herbs, any combination would do. In the book Fabio just used garlic with minced sage which I tried the first time and that was very, very good!
Now carefully roll up the loin not pressing down too much as you don’t want that filling to squish out, then tie it up with some butchers twine!
I wish you could have seen how the whole roast looked when it was finished and I made that first cut, it was a perfect spiral of goodness but it was pitch dark and my inside lighting did not do it justice so I took these photos the very next day for you so you could see how nice the spirals of squash turned out.
- 1 small butternut squash, cut lengthwise, seeds scooped out and roasted until tender at 375 F.
- 1 pork loin 2½ lb.
- 1 large garlic clove, minced finely
- 3 tablespoons or more of a Tuscan dry herb mixture of sage, rosemary, thyme and cracked black peppercorns
- 3 tablespoons of olive oil
- heaping teaspoon of salt
- butchers twine
- After the squash is cooked tender and cooled, mash it up.
- In a small bowl mix the olive oil, herbs, garlic and salt together and let it sit for a bit.
- Open up your pork loin to ¼ inch thickness
- Rub oil and herb mixture all over the top.
- Spread mashed butternut squash on top and all over herb mixture.
- Start at one end and roll up and tie with butchers twine.
- Place pork loin in a roasting pan, brush with more oil and herb mixture then roast in the oven at 375 F. until internal temperature reaches 165 F.
- Cut into thick slices and present the whole loin at the table for serving.