Stuffed Pork Loin With Herbs And Pine Nuts

• 4 3/8 pounds pork loin
• rosemary leaves
• 3 tablespoons fennel seeds
• salt
• 2 onions
• olive oil
• 3/4 cup pine nuts
• sage
• 3 tablespoons balsamic vinegar

1. Preheat oven to 390 degrees Fahrenheit.
2. Use a knife to make 1 centimeter cuts every 1 centimeter in the pork rind.
3. Crush the rosemary and fennel seeds with a tablespoon of salt.
4. Rub this powder into the rind, and in the cuts.
5. Fry the chopped onions in 2 tablespoons of olive oil over low heat, add the pine nuts, and sage. Then, add balsamic vinegar, salt ,and pepper.
6. Use a small knife to remove pork rind, to create a space where to put the onion, pine nut, and sage stuffing.
7. Close the pork rind slightly, and tie it up.
8. Bake for about 1 hour and 40 minutes.
9. The meat is very tender and fragrant, it's lovely hot, but is also delicious cold the next day, and is perfect for a cold buffet as a substitute for the traditional cold pork roast.
10. Use an electric knife to get thinner slices.

pork loin, rosemary, fennel seeds, salt, onions, olive oil, pine nuts, sage, balsamic vinegar

Taken from www.yummly.com/recipe/Stuffed-Pork-Loin-with-Herbs-and-Pine-Nuts-782052 (may not work)