Genoa Style Stuffed Pork Loin

Genoa Style Stuffed Pork Loin Roast
Genoa Style Stuffed Pork Loin Roast. Thomas Barwick/Getty Images
  • Total: 115 mins
  • Prep: 25 mins
  • Cook: 90 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
718 Calories
41g Fat
22g Carbs
64g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 718
% Daily Value*
Total Fat 41g 53%
Saturated Fat 14g 69%
Cholesterol 193mg 64%
Sodium 540mg 23%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Protein 64g
Calcium 300mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork loin roast is stuffed full of sausage, cheese, pine nuts and other delicious ingredients. This is a great dish for special occasions.


  • 4 to 5 pounds/1.8 to 2.3 kg pork loin roast
  • 1/2 pound/226 g ground pork
  • 1/2 pound/225 g Italian sausage (unpacked)
  • 1 1/4 cups/300 mL finely chopped fresh parsley
  • 1/2 cup/120 mL chopped fresh basil leaves
  • 1/2 cup/120 mL pine nuts
  • 1/2 cup/120 mL grated Parmesan cheese
  • 1 cup/240 mL dry bread crumbs
  • 1/4 cup/60 mL milk
  • 6 cloves garlic, minced
  • 1 egg
  • 1 teaspoon/5 mL black pepper

Steps to Make It

  1. Gather the ingredients.
  2. In a blender or food processor, combine 1 cup of the parsley with the basil, pine nuts, Parmesan cheese and garlic. Blend well and set aside. In a separate bowl combine the ground pork, Italian sausage, bread crumbs, milk, egg, pepper and remaining 1/4 cup/60 mL of parsley. Preheat grill and prepare for indirect grilling Butterfly or roll cut the pork loin roast. Spread a thin layer of the herb, cheese mixture over one side of the pork loin. Form the meat mixture into a log down the center of the pork loin. Fold up the side so they over lap in the middle. Tie securely with kitchen twine and place on the indirectly heated portion of the grill. Cook, turning occasionally for 1 to 1 1/2 hours or until the meat reaches an internal temperature of 165 degrees F/74 degrees C., in a couple of spots. Once cooked, remove from grill and let roast rest for 10 minutes. Slice and serve.