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Gorgonzola Stuffed Pork Loin




Source of Recipe


the web


List of Ingredients




1 Pork Loin (5-6 lb)
10 oz goronzola cheese
10 oz ricotta cheese
10 oz white & red grapes
4 oz of chopped walnuts
3 oz chopped, fresh basil
Pepper to taste
For sauce:
8 oz Triple Sec
4 oz Chopped Walnuts
3 oz Chianti Wine
6 oz of red and white seedless grapes (cut in half)
3 oz butter


Recipe



Cut pork loin open face and lightly pound.
In a large bowl, mix gorgonzola, ricotta, grapes, walnuts, basil and pepper.
Spread the mixture evenly over the pork loin then roll into a log shape.
Tie the pork with butcher rope and brush the pork with olive oil and grill, leaving the marks on it.
Finish cooking in the oven until thermometer says 165.
Take the pork out of the oven and set aside.
In a sautee pan, mix Chianti, triple sec and walnuts, let evaporate and flame for 2 minutes.
Add grapes and let cook for 3 more minutes.
Add butter.
Cut pork 1 1/2 inches thick and pour sauce over the pork.
Serves 10-12 people.