Philly Stuffed Rolled Pork

• 3/4 cup Italian parsley leaves
• 2 tablespoons pitted Kalamata olives
• 2 teaspoons capers
• finely grated rind of 1/2 lemon
• black pepper
• 60g block PHILADELPHIA Cream Cheese, softened
• 2 tablespoon pine nuts, toasted
• 800 - 1kg boneless sirloin pork roast, skin scored at 1cm intervals

1. Process parsley, olives, capers, lemon and pepper until just combined.
2. Remove to a bowl and stir through Philly* and pine nuts until smooth.
3. Butterfly the pork loin, starting at the bottom third, cutting almost all the way through, and then cutting back up a further third of the way.
4. Open out and spread with Philly* mixture.
5. Roll up and secure with kitchen string at 5 cm intervals.
6. Bake at 220 degrees C for 20 minutes then reduce oven to 180C and bake for a further 15-20 minutes or until pork juices run clear.
7. Serve sliced pork with sweet potato mash and steamed greens.

italian parsley, olives, capers, lemon, black pepper, philadelphia cream cheese, pine nuts, boneless sirloin pork roast

Taken from www.kraftrecipes.com/recipes/philly-stuffed-rolled-pork-104214.aspx (may not work)