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Rosemary and Lemon Stuffed Loin of Pork or Lamb


Serves 4


1 -2 ½ lb pork loin or loin of lamb

4-5 fat cloves of garlic, peeled and chopped

1 cup Italian flat-leaf parsley, stems removed, chopped

¼ cup rosemary leaves (stems removed) and chopped, plus 2 sprigs.

2 Anchovy fillets (optional)

1 cup Italian or ciabatta bread torn into chunks, chopped

2 Tbsp toasted pine nuts, chopped

6-8 large black olives, chopped; or if you prefer, Kalamata olives chopped

The zest and juice from ½ a lemon (about 1 ½ Tbsp lemon juice and ½ Tbsp zest)

3-4 Tbsp Flying Olive Eureka Lemon or Gremolata Extra Virgin Olive Oil, divided

Kosher salt

Freshly ground black pepper.

1 large red onion, peeled and roughly chopped

2 medium carrots, peeled and roughly chopped

1 rib celery, strings removed, roughly chopped

1 cup red wine


Preheat the oven to 400 degrees F.

Preparing the Stuffing Mixture:

Place the peeled garlic cloves, parsley, rosemary leaves, and anchovies in a food processor and chop until almost fine. Scrape this mixture into a bowl. Put the bread chunks into the processor and pulse until it is coarsely chopped. Add the pine nuts and chop until roughly chopped. Scrape this mixture into the bowl of herbs. Place the olives in the food processor and pulse until lightly chopped. Add these to the herb and bread mixture. Stir in2 Tbsp of Flying Olive Eureka Lemon Oil, lemon juice, and lemon zest.

Stuffing the loin:

Place the pork loin on a flat cutting board and slice sideways so it opens like a book. Place the stuffing on top of the open "book" along the length, but not too close to the outside edges. Roll it up tightly with your hands and then secure  the roll by tying it up with some butchers string in about 3 places. Slip the rosemary sprigs under the string and drizzle over 1-2 Tbsp Flying Olive Lemon EVOO. Season with salt and pepper.

Place the onion, carrots, and celery in the food processor and rough chop. Line a roasting pan with aluminum foil. Pour the chopped vegetables on the aluminum foil and lay the pork loin on top.

Roasting and serving:

Roast for pork for about 20 minutes. Pour ½ cup of the wine over the roast. Repeat this again after an additional 20 minutes. Cook for approximately 15-20 more minutes or until the pork reaches 160 degrees. Remove the pork roast from the pan and let rest 5-10 minutes. (You may want to make gravy out of the roasted vegetables and juice in the pan. The vegetables are mainly for flavoring the pork, so you don't need to serve them if they don't look great.) Place the roast on a cutting board. Slice the roast, top to bottom, in about 1" pieces (keeping the strings on helps to do this, but be sure to remove the strings before serving!) Serve.

Submitted by Barb L.