This is one of those dishes that will be quite tasty grilled, in summer, but will also be a pleasant roast in winter. And, it's easy to do. To serve 6:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 boned pork loins trimmed of fat, 1 3/4 pounds (700 g) in all
- 1/4 pound (100 g) dried tomatoes
- A rib of celery
- 1/2 cup chopped pitted green olives
- 3/4 cup breadcrumbs
- 1 tablespoon each minced fresh basil and rosemary leaves
- Olive oil
- Salt and pepper to taste
- Butcher's twine
Preparation:
Pull the strings from the celery if need be, and mince it. Mince the tomatoes too. Combine the celery with the tomatoes, olives, and herbs, and combine the mixture with the breadcrumbs, adding enough olive oil to make the stuffing moist and crumbly. Season the mixture to taste with salt and pepper.Slice the pork loins almost completely through lengthwise so you can open them like a couple of books Spread the stuffing over them, shut them, and tie them up like a couple of salamis using the butcher's twine. Rub them lightly with olive oil, and season them with salt and pepper.
At this point you have a choice: Grill or Oven?
- To grill them, set them over fairly hot coals (a 5-second fire) and cook them for 20-25 minutes, turning them often.
- To roast them, put them in a roasting pan and cook them in a preheated 400 F (200 C) oven for 25-30 minutes, turning them once or twice and basting them with pan drippings.
