Stuffed Garlic Pork Roast
rec.food.recipes/Diane M. Ferrell (1997)

4-5 lb boneless pork loin, remove binding strings
1 head garlic
1 cup, firmly packed fresh spinach
1 cup, firmly packed fresh basil
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
1/2 small onion, chopped

1 tsp garlic salt
1 cup honey
2 tbsp soy sauce--if you use the lite soy, it is okay

1 stick butter, softened
2 tbsp chopped walnuts
2-3 tbsp crumbled blue cheese, softened

Remove the binding threads from the pork roast to expose the cut inside of the two pieces. Make a cut starting from about 1" from both edges so that a circle forms when you put the two pieces back together. The cut will be about 2 to 3-inches deep on both sides, but be careful not to cut through to the outside of either piece.

In a blender place the spinach, basil, cheese, onions, and 5-8 large cloves of the garlic head. Turn the blender on puree and slowly pour the olive oil while the blender is on. If the pesto is not thick, add a little more cheese (you can also add walnuts or pine nuts if you wish).

Stuff the pesto in the slits on the pork roast. Don't worry about not using all of it--use whatever is necessary to stuff the roast.

Carefully tie the roast back together. Place the roast in a baking pan lined with heavy duty foil. Have enough foil to be able to cover and seal the roast.

Turn on the broiler. Mix together the soy, garlic salt and honey.

Brush this mixture on the roast then place the roast under the broiler.

Brown well on all sides, basting with the honey mixture to cover all.

Turn the oven on to 325 degrees F. (of course, turn off the broiler).

Place the remaining cloves of garlic around the roast and add just a little bit of water--about 1/2 cup. Cover the roast completely with the foil and roast at 325 degrees F. for 25 minutes per pound.

Meanwhile, soften the butter and the blue cheese. Mix together with a fork along with the walnuts until well mixed. Roll the mixture in plastic wrap or wax paper to form a log, even off the ends and refrigerate.

When the roast is done, remove from the oven and let sit before cutting.

Make slices about 1 to 1 1/2-inches thick, being careful to preserve the circle.

Place the slices on a warm platter. Cut the blue cheese butter in pats and place one pat of the butter on the inside circle of meat of each slice of roast. Garnish with flat Italian parsley and serve.