Butternut Squash – Filled Roasted Pork Loin
- 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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/01/butternut-squash-filled-roasted-pork-loin.html
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