This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its 1.5 cup-chopper attachment.
- 1.4 kg pork loin, with thin layer of fat on top
- 6 small cloves garlic
- 1 small shallot
- 1/4 cup rosemary leaves
- 1 tbsp fresh thyme
- 1/4 Italian parsley
- 110 g piece of parmesan cheese, cut into 4 pieces
- ¾ tsp kosher salt, + additional for sprinkling on top of roast
- Pepper, to taste
- 2 tbsp olive oil
- Butcher string for tying roast
- Preheat oven to 160°C. Prepare pork by cutting in half lengthwise, making sure not to cut completely in half. Open the pork like a book on a cutting board. Set aside while preparing the stuffing.
- Using Braun’s MultiQuick 7 Hand blender with its 1.5-cup chopper attachment, add garlic and shallot and finely chop, pulsing on the highest speed. Then add rosemary leaves, thyme, parsley, parmesan cheese pieces and 3/4 teaspoon salt and pepper and continue to pulse on high speed until finely chopped.
- Next add olive oil to the chopper and pulse until everything is combined well. Spread mixture evenly on one side of open pork loin. Fold one side of pork back over the other side. Tie loin in at least three places with string.
- Heat large oven-proof pan over high heat. Sear meat on all sides until browned but not burned, about 3 to 5 minutes per side.
- Place pan with meat in oven, and cook for about 40 to 50 minutes or until temperature reads 60°C. When cooked, remove from oven, tent with foil and let rest for at least 10 minutes before slicing.
Leftovers make a great filling for sandwiches or a topping for salad.