roast pork with walnut stuffing
prep time: 30 minutes
cook time: 50 minutes
ready in: 1 hour 20 minutes
makes: 12, 5 oz. servings
- 3/4 walnut halves or pieces (apx 3 oz.)
- 1 Tablespoon unsalted butter
- 1 medium onion, minced
- 1/2 cup whole wheat bread crumbs
- 2 Tablespoons flat-leaf parsley, finely chopped
- 1 Tablespoon rosemary, finely chopped
- 1/4 cup grated Parmesan cheese
- 3 lb boneless pork loin roast, roll-cut
- 1 Tablespoon coarse black pepper
- 2 cups balsamic vinegar
- 1 Tablespoon honey
- 1 bay leaf
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- In a 325°F oven, toast walnuts on a baking sheet for about 10 minutes, leave oven on. Coarsely chop nuts once cool. Over medium heat, melt butter in medium skillet, add onion and cook until softened. Add walnuts, bread crumbs, parsley and rosemary. Stir in Parmesan cheese once mixture is cool. Roll-cut pork and spread with walnut mixture. Tightly roll up longer side of roast creating a long roll, tying at 1 inch intervals with cotton string. Coat roast with pepper.
- Bake 45–50 minutes, uncovered, to an internal temperature of 145°F. Meanwhile, in a saucepan over moderate heat, combine balsamic and honey and add bay leaf, bring to a low boil. Lower heat and simmer for 30 minutes, allowing vinegar to reduce to half, stirring frequently. Remove pork from oven and let rest for 5 minutes. Discard strings and slice. Remove bay leaf and spoon balsamic reduction over pork slices.
per serving: 360 calories, 22g total fat, 7g saturated fat, 70mg cholesterol, 160mg sodium, 14g carbohydrates, 1g dietary fiber, 9g sugar, 25g protein