Lombo di Maiale Ripieno (Stuffed and Roasted Pork Loin)

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 15 min (includes cooling and resting times)
  • Active: 40 min
  • Yield: 8 servings
Share This Recipe





Special equipment:
butcher's twine
  1. For the filling: Heat the olive oil in a large saute pan over medium-high heat until hot. Add the garlic and onion and saute until translucent. Add the sausage and bay leaves and cook, stirring and breaking up the meat with the back of your spoon, until the meat is browned off and the onion is tender, about 8 minutes. Add the white wine and rosemary and cook until reduced by half. Transfer the mixture to a bowl to cool.
  2. Preheat the oven to 425 degrees F.
  3. For the pork: Meanwhile, while the filling is cooling, butterfly your pork loin by cutting through the roast lengthwise almost all the way through but leaving 2 inches so it can open like a book. Open up the pork and lay it flat, then pound the pork with a meat mallet until it's roughly 1 1/2 inches thick. (You can also ask your butcher to do this for you.) Season the pork on both sides with salt and pepper.
  4. Combine the olive oil, thyme, fennel and garlic together in a small bowl. Rub half of the mixture on one side of the pork.
  5. Pat the cooled sausage filling down across the pork in an even layer and sprinkle with the chopped parsley. Roll it up tightly and tie at 1 1/2-inch intervals using butcher's twine. Rub the outside of the pork all over with the rest of the olive oil-fennel rub.
  6. Place the roast fat-side up on a rimmed sheet tray and add the beer to the bottom of the pan. Roast the pork for 30 minutes, then lower the heat to 350 degrees F. Continue roasting until golden and crisp on the outside and an instant-read thermometer registers 145 degrees F, 40 minutes more. Allow the roast to rest for 20 minutes before removing the twine and slicing.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.